Potatoes with Sesame Seeds
Til ke aloo is another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure they're completely cool before you start. This recipe is courtesy of Madhur Jaffrey.
- Total Time:
- Servings: 6
Photography: Jake Stangel
Source: Martha Stewart Living, March 2017
- 2 pounds russet or Yukon Gold potatoes (about 3)
- 6 tablespoons vegetable oil
- 2 teaspoons whole cumin seeds
- 2 teaspoons black mustard seeds
- 2 tablespoons sesame seeds
- Kosher salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh lemon juice
Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce to a 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.