Dill Baby Potatoes


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A mouth-watering delicacy of baby potatoes tossed with butter and dill! A tangy curd dressing further improves the texture and flavour of the Dill Baby Potatoes

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
सूआवाले छोटे आलू - हिन्दी में पढ़ें 

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A mouth-watering delicacy of baby potatoes tossed with butter and dill! While the strong flavour of dill is enough to make these potatoes exciting, there is more to the surprise. A tangy curd dressing further improves the texture and flavour of the Dill Baby Potatoes, as the intermixing of curds with the perky flavour of dill results in a very pleasant taste. Serve this fabulous starter immediately on preparation to enjoy the fresh burst of flavour and aroma.

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Dill Baby Potatoes recipe - How to make Dill Baby Potatoes

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
2 1/2 cups boiled baby potatoes (unpeeled)
4 tbsp finely chopped dill leaves
2 tbsp butter
salt and freshly ground black pepper (kalimirch) to taste

To Be Mixed Into A Curd Dressing
1 cup thick curds (dahi)
2 tbsp milk
1/2 tsp powdered sugar
salt to taste
Method
    Method
  1. Cut the baby potatoes into halves and keep aside.
  2. Heat the butter in a broad non-stick pan, add the dill leaves and sauté on a medium flame for 1 minute.
  3. Add the baby potatoes, salt and pepper and cook on a medium flame for another 4 to 5 minutes.
  4. Serve immediately with the curd dressing.
Accompaniments

Herb Mustard Vinaigrette Dressing 
Herbed Paneer Dip 
Honey and Lemon Dressing 
Mayonnaise and Cheese Dressing 
Thick Curd Dip, Thick Yoghurt Dip 

Nutrient values per serving
Energy226 cal
Protein4.4 g
Carbohydrates29.6 g
Fiber2 g
Fat8.7 g
Cholesterol0 mg
Vitamin A527.2 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.4 mg
Vitamin C20.2 mg
Folic Acid22.9 mcg
Calcium138 mg
Iron1.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium73.2 mg
Potassium338.6 mg
Zinc0.6 mg

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Reviews

Dill Baby Potatoes
5
 on 06 May 15 12:04 PM


Dill baby potatoes, baby potatoes coated with butter and dill leaves, makes it so flavorful, i love the taste of dill leaves. Has to be served straight from the pan, hot, with tangy curd dressing poured on top.