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| Spicy Sesame Potatoes (Til Aloo) |
"Healthy and tasty vegetarian dish. Garnish with additional sesame seeds before serving."
Ingredients :
- 4 large potatoes
- 6 cloves garlic, crushed, or more to taste
- 1 teaspoon black pepper
- 4 dried basil leaves, or more to taste
- 1/2 teaspoon cumin seeds (jeera)
- 2 tablespoons vegetable oil
- 1 dried red chile pepper
- 1/4 cup lemon juice
- 1 tablespoon bottled orange sauce, or to taste (optional)
- 2 teaspoons sesame seeds
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H31M |
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- 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.
Notes :
- Use a spice grinder instead of a mortar and pestle in step 5 if desired.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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