Til Wale Aloo Recipe (Sesame Potato Stir Fry)
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, Jaiphali Aloo, Aloo Anardana, Aloo Capsicum, and Aloo Palak Sabzi.
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Table of Contents
About Til Wale Sookhe Aloo (Sesame Potato Stir Fry)
Til Wale Aloo (Sesame Potato Stir Fry) is a North Indian-style potato sabzi in which potato cubes are cooked with coarsely ground 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 with Indian-style meals such as phulka, tawa paratha, or a comforting dal and rice. You can also pack it in the lunch box with some flaky parathas.
Ingredients
Potatoes – Use any variety.
Sesame Seeds (Til) – Use white sesame seeds. Unhulled ones are better, but if they are not readily 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.
You can also add other spices, such as turmeric powder, red chili powder, and garam masala, to make this recipe spicier.
How To Make Til Wale Aloo
Step 1: Rinse 1 pound (500 g) of potatoes, then peel them with a vegetable peeler.
Step 2: Rinse once again and cut them into ½-inch cubes.
Step 3: Soak the cubes in water until ready to use to prevent them from turning black from oxidation.
Step 4: Add 4 tablespoon sesame seeds to a skillet and roast on medium heat until lightly browned. Stir continuously while roasting.
Step 5: Remove the skillet from the heat and let the sesame seeds cool slightly.
Step 6: Transfer the cooled seeds to a grinder and grind them to make a coarse powder. Set aside.
Step 7: Heat 2 tablespoon oil in a pan over medium heat.
Step 8: Add the following ingredients once the oil is hot, and fry for 5-6 seconds.
- 1 teaspoon cumin seeds
- ยผ teaspoon asafetida
- 2-3 dry red chilies (stalks removed)
Step 9: Drain the potatoes and add them to the pan, along with the sesame powder. Mix everything well.
Step 10: Add 2 teaspoon of coriander powder and ยฝ teaspoon of salt, and mix well.
Step 11: Add 1-2 tablespoons of water to the pan and mix well.
Step 12: Reduce the heat to low.
Step 13: Cover the pan with a lid and cook for 10-12 minutes or until the potatoes are tender.
Stir once or twice while cooking.
Step 14: 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 in half)
- 1 tablespoon finely chopped cilantro
Step 15: Check for salt. Add more if required, and mix well. Serve hot.
Storage Suggestions
This til wale aloo ki sabzi can be stored in an airtight container for 24 hours at room temperature. It can also be kept in the refrigerator for 3-4 days or frozen for up to a month.
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Til Wale Aloo Recipe (Sesame Potato Stir Fry)
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)
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.
Great and easy ….love this alot
Nice ๐
Loved it. Served this with methi paratha and it was awesome.
Good to know ๐
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.
Thnx Fatima ๐
Hey I made this today.it turned out awesome. I wish I could post pic
These looks so yummy…