A spicy North Indian side dish of potatoeswith cumin, black mustard and sesame seeds.
Recipe: Til Ke Aloo
6 to 8 medium potatoes6 tablespoons vegetable oil2 teaspoons whole cumin seeds2 teaspoons black mustard seeds2 tablespoons sesame seeds1 teaspoon salt1/8 to 1/2 teaspoon cayenne pepper1 tablespoon lemon juice
Boil unpeeled potatoes until tender, about20 minutes. Drain and allow to coolfor 3 to 4 hours. (Can be done a dayahead.) Peel potatoes and dice into3/4-inch cubes.
Heat oil in a large frying pan over mediumheat. When oil is very hot, put inthe cumin seeds, mustard seeds andsesame seeds. As soon as the seeds begin to pop, add the diced potatoes. Stir and cook the potatoesfor about 5 minutes. Add the salt,cayenne and lemon juice. Stir and cookfor another 3 to 4 minutes.
Makes 6 to 8 servings.
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