Spicy Sesame Potatoes Til Aloo Recipes

POTATOES WITH SESAME SEEDS

Steps:

• Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.
• Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop -- a matter of seconds -- add potatoes. Cook, stirring occasionally, 5 minutes.
• Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.

SPICY SESAME POTATOES (TIL ALOO)

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until easily pierced with a knife, 30 to 35 minutes. Drain and cool until easily handled, about 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Peel and dice potatoes into 1-inch cubes. Spread on baking sheet.
• Bake in the preheated oven until lightly golden, 15 to 20 minutes.
• Grind garlic, black pepper, basil leaves, and cumin seeds into a paste with a mortar and pestle.
• Heat oil in a large saucepan over medium heat. Add garlic paste and red chile pepper; cook and stir until garlic begins to brown, 1 to 2 minutes. Stir in potatoes and lemon juice. Cover and cook until flavors combine, about 5 minutes. Stir in orange sauce and sesame seeds.

SPICY SESAME POTATOES (TIL ALOO)

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until easily pierced with a knife, 30 to 35 minutes. Drain and cool until easily handled, about 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Peel and dice potatoes into 1-inch cubes. Spread on baking sheet.
• Bake in the preheated oven until lightly golden, 15 to 20 minutes.
• Grind garlic, black pepper, basil leaves, and cumin seeds into a paste with a mortar and pestle.
• Heat oil in a large saucepan over medium heat. Add garlic paste and red chile pepper; cook and stir until garlic begins to brown, 1 to 2 minutes. Stir in potatoes and lemon juice. Cover and cook until flavors combine, about 5 minutes. Stir in orange sauce and sesame seeds.