Dill Baby Potatoes
by Tarla Dalal
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Added to 17 cookbooks
This recipe has been viewed 22538 times
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.
- Cut the baby potatoes into halves and keep aside.
- Heat the butter in a broad non-stick pan, add the dill leaves and sauté on a medium flame for 1 minute.
- Add the baby potatoes, salt and pepper and cook on a medium flame for another 4 to 5 minutes.
- Serve immediately with the curd dressing.
Nutrient values per serving
|Vitamin A||527.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||20.2 mg|
|Folic Acid||22.9 mcg|
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