How to Make Aloo Matar Dry

Spicy Sesame Potatoes (Til Aloo)

Sukha aloo matar | dry potato.

Recipe Summary Spicy Sesame Potatoes (Til Aloo)

Healthy and tasty vegetarian dish. Garnish with additional sesame seeds before serving.

Ingredients | Aloo Matar Dry

4 large potatoes

6 cloves garlic, crushed, or more to taste

1 teaspoon black pepper

4 dried basil leaves, or more to taste

½ teaspoon cumin seeds (jeera)

2 tablespoons vegetable oil

1 dried red chile pepper

¼ cup lemon juice

1 tablespoon bottled orange sauce, or to taste (Optional)

2 teaspoons sesame seeds

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until easily pierced with a knife, 30 to 35 minutes. Drain and cool until easily handled, about 15 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Peel and dice potatoes into 1-inch cubes. Spread on baking sheet.

Bake in the preheated oven until lightly golden, 15 to 20 minutes.

Grind garlic, black pepper, basil leaves, and cumin seeds into a paste with a mortar and pestle.

Heat oil in a large saucepan over medium heat. Add garlic paste and red chile pepper; cook and stir until garlic begins to brown, 1 to 2 minutes. Stir in potatoes and lemon juice. Cover and cook until flavors combine, about 5 minutes. Stir in orange sauce and sesame seeds.

Use a spice grinder instead of a mortar and pestle in step 5 if desired.

Info | Aloo Matar Dry

prep: 20 mins cook: 56 mins additional: 15 mins total: 1 hr 31 mins Servings: 6 Yield: 6 servings

TAG : Spicy Sesame Potatoes (Til Aloo)

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