Til Wale Aloo (Sesame Potato Stir Fry)

4.50 from 4 votes

Til Wale Aloo (Sesame Potato Stir Fry) is a delicious Indian-style sabzi perfect for everyday meals with dal rice or dal roti. Here is how to make it.

Here are some more Indian potato recipes that you may like: Achari Aloo, Vrat Wale Sookhe Aloo, Rajasthani Jaiphali Aloo, Aloo Capsicum, and Aloo Palak Sabzi.

Til wale aloo served in a bowl.
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About Til Wale Sookhe Aloo (Sesame Potato Stir Fry)

Til Wale Aloo (Sesame Potato Stir Fry) is a North Indian style potato sabzi where potato cubes are cooked with coarsely powdered sesame seeds and spices.

This mildly spiced potato stir fry requires a few simple ingredients and comes together in under 30 minutes.

It is best served for Indian-style meals with phulka, tawa paratha, or a comforting meal of dal and rice. You can also pack it in the lunch box with some flaky parathas.

Ingredients

Potatoes – Use any variety of potatoes.

Sesame Seeds (Til) – Use white sesame seeds. Unhulled ones are better, but if they are not easily available, you can use the hulled ones, too.

Oil – Any oil will do!

Others – You will also need cumin seeds, dry red and green chilies, salt, coriander powder, asafetida (hing), freshly squeezed lime juice, and cilantro (fresh coriander leaves).

Skip asafetida for a gluten-free version.

Adjust the chilies depending on your taste.

How To Make Til Wale Aloo

Rinse 1 pound (500 g) of potatoes and peel them using a vegetable peeler.

Rinse once again and cut them into ½-inch cubes.

Soak the cubes in water until ready to use to prevent them from turning black from oxidation.

Potatoes peeled and cut into cubes.

Add 4 tablespoon sesame seeds to a skillet and roast on medium heat until lightly browned. Stir continuously while roasting.

Sesame seeds added to the skillet.

Remove the skillet from heat and let the sesame seeds cool down a bit.

Toasted sesame seeds.

Transfer the cooled seeds to a grinder and grind them to make a coarse powder. Set aside.

Cooled sesame seeds added to a blender.
Coarse powder made.

Heat 2 tablespoon oil in a pan over medium heat.

Oil heating in a pan.

Add the following ingredients once the oil is hot, and fry for 5-6 seconds.

  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 2-3 dry red chilies (stalks removed)
Cumin seeds, asafetida and dry red chilies added to hot oil.

Drain the water from the potatoes and add them to the pan along with the sesame powder. Mix everything well.

Potatoes and sesame powder added to the pan.

Add 2 teaspoon coriander powder and ½ teaspoon salt and mix well.

Coriander powder and salt added to the pan.

Add 1-2 tablespoons of water to the pan and mix well.

Some water added to the pan.

Reduce the heat to low.

Cover the pan with a lid and cook for 10-12 minutes or until the potatoes are tender.

Stir once or twice while cooking.

Pan covered with a lid.

Once the potatoes are tender, add the following ingredients to the pan and mix well.

  • 1 tablespoon freshly squeezed lime juice
  • 2-3 green chilies (slit into half)
  • 1 tablespoon finely chopped cilantro
Lime juice, green chilies and cilantro added to the pan.

Check for salt. Add more if required, and mix well.

Serve hot.

Ready til wale aloo.

You Might Also Like

Til Wale Aloo (Sesame Potato Stir Fry) is a delicious Indian-style sabji that is perfect to serve for everyday meals with dal rice or dal roti. Here is how to make it (vegan, dairy-free, can be easily made gluten-free).
4.50 from 4 votes

Til Wale Aloo Recipe (Sesame Potato Stir Fry)

Til Wale Aloo (Sesame Potato Stir Fry) is a delicious Indian-style sabji that is perfect to serve for everyday meals with dal rice or dal roti. Here is how to make it.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 1 pound potatoes (500 g)
  • 4 tablespoons white sesame seeds (til)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida (hing) (skip for gluten-free)
  • 2-3 whole dry red chilies (stalks removed)
  • 2 teaspoon coriander powder
  • ½ teaspoon salt (or to taste)
  • 1 tablespoon freshly squeezed lime juice
  • 2 green chilies (slit into half)
  • 1 tablespoon finely chopped cilantro (fresh coriander leaves)
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Instructions 

  • Rinse the potatoes and peel them using a vegetable peeler.
  • Rinse once again and cut them into ½ inch cubes.
  • Soak the cubes in water until ready to use to prevent them from turning black from oxidation.
  • Add sesame seeds to a skillet and roast on medium heat until lightly browned. Stir continuously while roasting.
  • Remove the skillet from heat and let the sesame seeds cool down a bit.
  • Transfer the cooled seeds to a grinder and grind to make a coarse powder. Set aside.
  • Heat oil in a pan over medium heat.
  • Once the oil is hot, add cumin seeds, asafetida and, dry red chilies and fry for 5-6 seconds.
  • Drain the water from the potatoes and add them to the pan along with the sesame powder. Mix everything well.
  • Add coriander powder and salt and mix well.
  • Add 1-2 tablespoon of water to the pan and mix well.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook for 10-12 minutes or until the potatoes are tender.
  • Stir once or twice while cooking.
  • Once the potatoes are tender, add lime juice, green chilies, and cilantro to the pan and mix well.
  • Check for salt and add more if required and mix well.
  • Serve hot.

Video

YouTube video

Nutrition

Calories: 170kcal, Carbohydrates: 23g, Protein: 5g, Fat: 7g, Sodium: 92mg, Potassium: 691mg, Fiber: 5g, Vitamin C: 23.2mg, Calcium: 114mg, Iron: 6.4mg
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10 Comments

  1. 5 stars
    I make this recipe many times. It is so easy n quick. Thank you for this delicious recipe. It tastes amazing. A new version of making potatoes.