A spicy North Indian side dish of potatoes
with cumin, black mustard and sesame seeds.
Til Ke Aloo
6 to 8 medium potatoes
6 tablespoons vegetable oil
2 teaspoons whole cumin seeds
2 teaspoons black mustard seeds
2 tablespoons sesame seeds
1 teaspoon salt
1/8 to 1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
Boil unpeeled potatoes until tender, about
20 minutes. Drain and allow to cool
for 3 to 4 hours. (Can be done a day
ahead.) Peel potatoes and dice into
3/4-inch cubes.
Heat oil in a large frying pan over medium
heat. When oil is very hot, put in
the cumin seeds, mustard seeds and
sesame seeds. As soon as the seeds begin to pop, add the diced potatoes. Stir and cook the potatoes
for about 5 minutes. Add the salt,
cayenne and lemon juice. Stir and cook
for another 3 to 4 minutes.
Makes 6 to 8 servings.
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