Til Wale Aloo (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 (vegan, dairy-free, can be easily made gluten-free).

Here are some more Indian potato recipes that you may like – Achari Aloo, Vrat Wale Sookhe Aloo, Rajasthani Jaiphali Aloo, Aloo Capsicum, Aloo Palak, Aloo Methi, Aloo Gobi, Aloo Bhindi, and Aloo Baingan.

Jump to:

• About Til Wale Sookhe Aloo (Sesame Potato Stir Fry)
• Ingredients
• How To Make Til Wale Aloo
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

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 with a comforting meal of dal and rice.

You can also pack it in the lunch box with some flaky parathas.

This recipe serves 4 but you can easily scale it up.

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, then you can use the hulled ones too.

Oil – Any vegetable oil will do!

Others – You will also need cumin seeds, dry red chilies, 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.

Add 4 tablespoon 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 them to make a coarse powder. Set aside.

Heat 2 tablespoon vegetable oil in a pan over medium heat.

Once the oil is hot, add 1 teaspoon cumin seeds, ¼ teaspoon asafetida, and, 2-3 dry red chilies (stalks removed) 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 2 teaspoon coriander powder and ½ teaspoon salt and mix well.

Add 1-2 tablespoons 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 1 tablespoon freshly squeezed lime juice, 2-3 green chilies (slit into half), and 1 tablespoon finely chopped cilantro to the pan and mix well.

Check for salt and add more if required and mix well.

Serve hot.

Serving Suggestions

Serve Til Wale Sookhe Aloo with phulka, tawa paratha, or lachha paratha with a side of dal or raita for an Indian-style meal, or pack it in a lunch box with tawa parathas.

You can also serve it on the side with a comforting meal of dal rice or kadhi rice.

Leftover sabji can also be stuffed in between paratha to make rolls or bread to make sandwiches.

Storage Suggestions

Til Wale Sookhe Aloo can be stored for 3-4 days in an air-tight container.

Reheat in the microwave or a pan until nice and warm.

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Recipe Card