Aaloo Shepoo Chi Bhaaji - Aaloo Sowa Ki Subji - Potatoes with Dill

Fresh potatoes close-up.
Ulf Huett Nilsson / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
160 Calories
1g Fat
35g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 160
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 199mg 9%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 15%
Protein 6g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shepoo or dill weed is a very popular cooking ingredient in Maharashtra, Western India. It is not just the main ingredient in many a dish from that state but also acts as a condiment or seasoning agent in others.

I love simple, earthy and tasty Aaloo Shepoo Chi Bhaaji for its sheer simplicity. It takes just 25 to 30 minutes to make from start to finish (including prep time) but the results are very satisfying indeed. I often cook it when I want a simple dinner as you just can't go wrong with potatoes!

Serve Aaloo Shepoo Chi Bhaaji as you make it with hot Chapatis or later, chilled as a salad. It is a good dish to take along on a picnic or to add as a side dish to a more elaborate meal. Aaloo Shepoo Chi Bhaaji does not freeze well so make and eat as soon as you can.


  • 4 medium potatoes chopped into 1" cubes
  • 2 medium bunches of fresh dill weed
  • 8 cloves garlic chopped very fine
  • 2 dried Kashmiri red chillies/ green chillies slit lengthwise (these make the dish hotter)
  • 1 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 2 tbsps vegetable/ canola/ sunflower cooking oil or ghee
  • Salt to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat the vegetable/ canola/ sunflower cooking oil or ghee in a deep pan on a medium flame. When the oil/ ghee is hot, add the chopped garlic and sauté, stirring often, till it starts to turn a pale golden.

  3. Add the dried Kashmiri red chillies/ green chillies and fry till darker. Now add the mustard seeds and cook till the popping stops.

  4. Now add the turmeric powder and stir well. Now add the dill weed and chopped potatoes. Stir and cover the pan. Reduce the flame and cook till the potatoes are tender. 

  5. Add salt to taste and mix well.

  6. Serve right way with hot Chapati (Indian flatbread) and your favorite Daal (lentils).


  • You can also make Aaloo Shapoo Chi Bhaaji with boiled potatoes. This will speed up the cooking process. Boil the potatoes until they are just shy of being fully cooked. This way they finish cooking in the pan with the other ingredients.
  • You can also mash up the Aaloo Shepoo Chic Bhaaji once it is cooked. The mash can then be eaten as is or used to make potato cutlets or filled in a Paratha (pan fried flatbread) to make delicious stuffed flatbreads.