This Indian Dill Leaves Curry, also known as Suva ni Bhaji or Shepu Bhaji, is a dill stir fry made with garlic, green chillies and few spices.
It is naturally vegan, gluten-free and comes together in just 15 minutes.
Note:- This post was originally posted on March 24th 2015 but I have updated the post since with helpful content.
Depending on the region or language in India, dill is also known as shepu, sholpa, savaa, or soa.
This particular recipe of suva ni bhaji is a simple recipe made with only a few ingredients. I simply add crushed garlic and green chillies along with turmeric powder and cumin coriander powder. This allows the flavour of the dill to shine through without any overpowering flavours.
Stir frying the dill quickly helps to retain the nutrients in the dill and it also means the curry can be ready in minutes.
You can find dill curry variations made with moong dal but I find this a much quicker way to prepare the dill.
I tend to serve it with chapatis and a simple dal as it is quite a dry curry.
Dill Curry Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Dill leaves – you will need a few bunches of dill depending on the size of the bunches. It is used here as a green rather than a herb. Look for dill with vibrant green leaves and not yellowing.
Green chillies – you need fresh green chillies. You can afford to add more green chillies than usual because you will not be adding any other spice in the recipe
Garlic cloves – fresh garlic works best.
Turmeric powder – do not add too much or else the curry will become yellow.
Coriander and cumin powder
Oil – any flavourless oil works
Salt – you do not need much salt as the dill is already salty and will wilt when cooking.
How to make Suva Bhaji
Wash the dill leaves with clean running water, and roughly chop.
Crush chillies and garlic cloves.
Heat oil in a heavy bottom kadai or pan, add the crushed garlic and chillies.
Sauté for a few minutes, till garlic turns light pink start adding chopped dill leaves.
Keep stirring and mix in the dill leaves.
Add turmeric powder and coriander and cumin powder.
Keep mixing the sabzi for 2-3 minutes, add salt.
Cook sabzi about 5-7 minutes.
Switch off the heat.
Pro Tips
Use fresh dill for the best results.
Drain the excess water from the dill well once washed.
Serving Suggestion
To make it a complete meal, add in a daal such as Gujarati Chana Dal . Another option is Gujarati kadhi .
Serve hot with roti or plain whole wheat paratha and kachumber salad .
Storage
Dill curry is best eaten on the day it is made to enjoy the dill at its freshest in flavour and colour.
You can store leftovers in the fridge in an airtight container for up to 2 days. The dill may darken and discolour. Reheat in the microwave or stove top.
I do not recommend freezing this recipe as the texture of the dill leaves will alter upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Suva ni Bhaji (Dill Curry)
Equipment
- 1 pan
Ingredients
- 4 cups Dill
- 4-6 Green chillies
- 8-10 cloves Garlic
- ¼ teaspoon Turmeric powder
- ½ teaspoon Coriander and cumin powder
- 3 tablespoon Oil
- salt
Instructions
- Wash the dill leaves with clean running water, and roughly chop.
- Crush chillies and garlic cloves.
- Heat oil in a heavy bottom kadai or pan, add the crushed garlic and chillies.
- Saute for a few minutes, till garlic turns light pink start adding chopped dill leaves.
- Keep stirring and mix in the dill leaves.
- Add turmeric powder and coriander and cumin powder.
- Keep mixing the sabzi for 2-3 minutes, add salt.
- Cook sabzi about 6-8 minutes.
- Switch off the heat.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Suva ni Bhaji (Dill Curry)
Equipment
- 1 pan
Ingredients
- 4 cups Dill
- 4-6 Green chillies
- 8-10 cloves Garlic
- ¼ teaspoon Turmeric powder
- ½ teaspoon Coriander and cumin powder
- 3 tablespoon Oil
- salt
Instructions
- Wash the dill leaves with clean running water, and roughly chop.
- Crush chillies and garlic cloves.
- Heat oil in a heavy bottom kadai or pan, add the crushed garlic and chillies.
- Saute for a few minutes, till garlic turns light pink start adding chopped dill leaves.
- Keep stirring and mix in the dill leaves.
- Add turmeric powder and coriander and cumin powder.
- Keep mixing the sabzi for 2-3 minutes, add salt.
- Cook sabzi about 6-8 minutes.
- Switch off the heat.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This homemade dabeli masala powder is a must have for homemade dabelis, a popular Gujarati street food snack also known as Kutchi Dabeli . You just need whole spices and a spice grinder.
- Ingredients for Kutchi Dabeli Masala
- Equipment
- How to make Kacchi Dabeli Masala
- Storage
- Other Masala Powder Recipe
Dabeli is a popular Indian street food originating from the vibrant state of Gujarat. It consists of a spicy and tangy mashed potato filling sandwiched between pav buns (bread rolls) and garnished with various Dabeli chutneys , sev (crunchy chickpea flour noodles), pomegranate seeds and masala peanuts.
The mashed potatoes filling is flavoured with a robust dabeli masala made with roasted whole spices.
This is a roasted spice mix for double roti (a name given to bread or dinner rolls in India and Pakistan).
Authentic dabeli masala are manufactured and packed in major cities such as Bhuj and Mandvi of Kutch, Gujarat a state of western India. They are typically coarse in texture and available in blocks.
In this block, the dry ground powder is mixed with thick tamarind pulp and sugar for freshness and for a longer shelf life. Brands such as Keshavji Gabha Chudasama and Chandubhai Kutch Dabeli Masala, a resident of Mandvi, are distributed all over India and around the world.
A friend of my Mum’s had settled in Kutch in the late 80’s. She always brought Dabeli No Masalo for us whenever mum visited India. My Mum noted down the ingredients from the packet and made her own dabeli masala based on that.
Major Indian masala brands such as MDH, Everest, Badshah also sell readymade Dabeli Masala in a fine texture. We prefer a coarse texture and prefer to make our own homemade version.
Ingredients for Kutchi Dabeli Masala
You will also need powder spices along with whole spices to prepare Kutchi masala powder.
Whole spices:
- Cloves
- Cinnamon stick
- Cumin seeds
- Fennel seeds
- Whole black pepper
- Whole coriander seeds
- Dried red chilies – for spicy dabeli masala add extra red chillies
- Star anise
- Dried bay leaf
- Black cardamom
Spice powders:
- Red chilli powder – I used Kashmiri for colour without extra spice
- Dry mango powder – aka amchoor powder
- Mace powder – aka javitri powder
Optional:
- Black salt – optional
- Dry ginger powder – optional
- Sesame seeds optional
- Dry coconut known as desiccated coconut or grated coconut- optional
- Sugar – optional
Equipment
Grinder with a small grinder jar or coffee grinder / spice grinder
Pan to dry roast the whole spices
How to make Kacchi Dabeli Masala
First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chillies and bay leaves in a pan for a minute or so on medium flame, transfer it to a plate and allow it to cool down.
You should be able to smell the aroma of the whole spices. Keep the heat low to prevent burning and the spices becoming bitter.
Add all the roasted ingredients into the dry grinder bowl and blend until you achieve a coarse powder. You do not need to grind down to a fine powder.
Add in red chili powder, amchur, mace powder and mix well.
Kutchi Dabeli Masala is ready to be be stored away or used in your dabeli recipe.
Storage
You can store it into an airtight container or jar and keep it in a cool place. This spice mix will last you years and you can use it whenever you need it.
You can get away with using it in replacement of garam masala in recipes if you find that you have too much.
Other Masala Powder Recipe
Indian Curry Powder
Madras Curry Powder
Gujarati Chai Masala Recipe
Badam Milk Powder
Goda Masala
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dabeli Masala
Equipment
- 1 pan
- 1 Grinder
Ingredients
Whole Spices
- 1 tablespoon Cloves
- 1 tablespoon Cinnamon stick
- 1 tablespoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 tablespoon Whole black pepper
- 4 tablespoon Whole coriander seeds
- 4 Dried red chilies for spicy dabeli masala add extra red chillies
- 2 Star anise
- 2 Dried bay leaf
- 2 Black cardamom
Spice Powders
- 3 tablespoon Red chilli powder I used Kashmiri for colour without extra spice
- 1 tablespoon Dry mango powder aka amchoor powder
- ½ teaspoon Mace powder aka javitri powder
Instructions
- First dry roast coriander seeds, cumin seeds, fennel seeds, clove, black peppercorns, cinnamon, anise, dried red chillies and bay leaves in a pan for a minute or so on medium flame, transfer it to a plate and allow it to cool down.
- You should be able to smell the aroma of the whole spices. Keep the heat low to prevent burning and the spices becoming bitter.
- Add all the roasted ingredients into the dry grinder bowl and blend until you achieve a coarse powder. You do not need to grind down to a fine powder.
- Add in red chili powder, amchur, mace powder and mix well.
- Kutchi Dabeli Masala is ready to be be stored away or used in your dabeli recipe.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on July 17th 2012 but I have updated the post since with helpful content.
