Friday, October 9, 2015

Sesame potatoes

Til wale aloo (Potatoes in sesame seeds)

My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal. Use the same recipe for cooking cauliflower. Find the sesame cauliflower recipe here.

Til wale aloo (sesame potatoes)
8 large potatoes, boiled, peeled and diced
4-6 tbsp olive oil
3 tbsp white sesame seeds
1/2 tsp black sesame seeds (optional)
1 tbsp amchoor powder (dehydrated raw mango powder)
2 inch fresh ginger root
8-10 green chilies
1 tsp turmeric powder
salt to taste
  1. Boil and peel potatoes.
  2. Keep aside to let it cool.
  3. Meanwhile coarsely dry grind sesame seeds. Slit green chilies into half lengthwise and cut ginger into long thin strips.
  4. When potato cools a bit, sprinkle salt, turmeric powder, amchoor powder and ground sesame seeds over it and using a spatula mix it thoroughly to work them in. 
  5. In a large pan or wok heat the olive oil and add the black sesame seeds, ginger and green chilies. Saute for about 30 seconds.
  6. Now add the spiced potato and fry on high for 2-3 minutes mixing oil and ginger well into it.
  7. Reduce the heat to medium and continue frying and mixing for another 3 minutes till all the flavors blend in.
  8. Remove from heat and let stand for at least and hour before serving. Garnish with fresh coriander. Serve hot or warm with roti or naan.
  9. This dish tastes better the next day. So make a double batch so you have enough left overs for another meal. Can stay in the fridge for 3-4 days. Freezing doesn't work as the vegetable softens and looses its texture on defrosting.

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