Sunday 22 July 2012

Til Aloo

TIL ALOO (Potatoes fried with sesame seeds)
(serves 2)
4-5 medium size potatoes
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tbsp beige sesame seeds
1/2 tbsp black sesame seeds (entirely optional; I like to add them for color)
1/4 tsp ginger paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
lemon juice
1-2 tbsp oil
salt to taste

Wash and peel potatoes. Cut into wedges or large cubes and boil them in salted water until tender (they cook faster this way so keep an eye).

Heat oil in a pan and add mustard seeds. When they begin to splutter add cumin and sesame seeds. Add ginger paste, turmeric and red chilli powder and saute for a few minutes (on low heat or the seeds will turn bitter).

Add potatoes and season to taste. Stir until they are well coated with spices. Sprinkle lemon juice and serve hot. Til aloo is generally served with puris but rotis or rice and dal work well too.