This comforting Soa-Aaloo Sabzi or Roasted Dill and Potato Recipe is quick-to-make and best of all: uses very few ingredients while tasting addictively delicious.

 

Other quick Indian Vegetarian Curries

Quick Instant Pot Curry Recipes

Soa-aloo or Roasted Dill&Potato is a traditional yet simple recipe from my mother-in-law. The best part is that it uses very few ingredients and still tastes delicious. The liberty that I have taken is cooking under pressure to reduce the cooking time tremendously. And to my surprise, everyone at home loves it still!

Although my husband and I didn’t grow up geographically very apart, I’m intrigued by how our food and recipes are strikingly different. For instance, we had a lot of “Methi-aloo” or Fenugreek and Potato stir-fry but never ate Dill growing up. Well, now that I have, it is one of my favorite recipes. 

The only challenge for me is to hold back the urge to add more spices while preparing it. My mother-in-law insists not to use any dried spice (like turmeric, coriander powder, or garam masala) in this dish. And now that I have got the hang of it, I can’t add any spice. However, let this not deter you from experimenting. I’d say try this recipe without any dry spice just once, and then make your call! 

How to make Roasted Dill and Potato?

Step-by-Step Instructions

Serves:

2

 

Ready In:

10 minutes

 

Diet: 

Vegan,

Gluten-Free 

Ingredients

  • 1 Bunch dill
  • 1 Potato, medium-sized
  • 3 garlic cloves
  • 1-2 green chili
  • 1 tbsp oil
  • 1/2 tsp salt (per taste)
  • 1 tbsp water to deglaze the pan

Step 1
Chop potatoes into small pieces with ~ 1/2′ each thin; small cubes give a better taste and quicker cooking time. 
Step 2
Chop dill leaves finely. 
Step 3

Turn the Instant pot on Saute mode. When it turns “Hot,” add oil. If you use mustard oil, please wait for it to become hot until you can see a little smoke. That will enhance the flavor. 

    Step 4
    Add finely chopped chili and garlic.
    Step 5

    Add chopped potatoes, give a few stirs.

    Step 6

    Add chopped Dill leaves, and give a quick stir.

      Step 7

      Add salt; add water to deglaze. For a 3Qt pot, I add almost a tablespoon of water. For a larger pot, you may add 3-4 tablespoons.

      Step 8

      Close the lid and seal it. Set the pot to “High” Pressure and set the time for 1 minute. 

      For stovetop, you may cook in a pan. Stir until potatoes are soft. You may cover the lid of the pan for 10-15 minutes, and in between, keep stirring. 

        Step 9
        When the pot beeps, quick-release the pressure. Serve with Rice, bread, or Roti.

        Watch Recipe Video: Roasted Dill and Potato

        Expected Pitfalls or Questions for making Roasted Dill and Potato

        1. The potatoes turn out to be mushy

        Please make sure to release the pressure quickly, or they can turn out soft.

        2. Potatoes are still hard and not cooked well.

        Two things can ensure this doesn’t happen: Please keep the cubes thin (~1/2′) to ensure that they cook well. Missing out the salt during the preparation can lead to them not cooking well.  

        3. Can I add turmeric to the recipe?

        Certainly so; however, this is one of the few Indian savory dishes where I hold back on turmeric, coriander powder, or any other seasoning. Garlic and chili rule this recipe!

        4. Can I replace Dill by Spinach?

        Yes! I tried it, and the dish tastes great. You may just want to increase the spinach to double than dill mentioned in this recipe. 

        ★ Tried this recipe? Please give a rating by clicking the stars below, under the picture. ★
        Roasted Dill and Potato Instant Pot
        Print Pin
        4.8 from 5 votes

        Roasted Dill and Potato Instant Pot

        This comforting Soa-Aaloo Sabzi or Roasted Dill and Potato Recipe is quick-to-make and best of all: uses very few ingredients while tasting addictively delicious
        Course Main Course
        Cuisine Indian
        Prep Time 5 minutes
        Cook Time 5 minutes
        Servings 2
        Calories 151kcal
        Author Sakshi

        Equipment

        • Instant Pot or Stove Top

        Ingredients

        • 1 Bunch Dill
        • 1 Potato Medium
        • 3 Garlic Cloves
        • 1-2 Green Chili I used Thai Chili
        • 1 tbsp Oil Plant Based, Mustard Oil is preferred
        • 1/2 tsp salt per taste
        • 1 tbsp Water

        Instructions

        • Chop potatoes into small pieces, each ~ 1/2' thin; small pieces give a better taste and quicker cooking time. 
        • Chop dill leaves finely. 
        • Turn the Instant pot on Saute mode. When it turns "Hot," add oil. If you use mustard oil, please wait for it to become hot until you can see a little smoke. That will enhance the flavor. 
        • Add finely chopped chili and garlic.
        • Add chopped potatoes, give a few stirs.
        • Add chopped Dill leaves, and give a quick stir.
        • Add salt; add water to deglaze. For a 3Qt pot, I add almost a tablespoon of water. For a larger pot, you may add 3-4 tablespoons.
        • Close the lid and seal it. Set the pot to "High" Pressure and set the time for 1 minute. 
        • When the pot beeps, quick-release the pressure. Serve with Rice, bread, or Roti.

        Stove Top

        • For stovetop, you may cook in a pan. Stir until potatoes are soft. You may cover the lid of the pan for 10-15 minutes, and in between, keep stirring. 

        Nutrition

        Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 591mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg
        Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.

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