• About Me
  • Coaching
  • Work with me
  • In media

Saffron Trail

healthy vegetarian cooking

  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
Curry, Dinner, Easy Cooking, gluten free, Glutenfree, Indian, Potato Recipes, Vegan, Vegetables, vegetarian

Recipe for Tilwale Aloo | Potato curry in sesame sauce

March 14, 2015

32
Shares

Potato is a star vegetable. No matter what situation you put it in, it will come out shining. Also, it is one vegetable that finds an important place in every single cuisine of the world. the previous statement is of course part knowledge and part assumption 😛

Early on in my blogging days, I wrote this post on the different potato recipes in Tambrahm cuisine. Every cuisine in India must have over a dozen recipes for his humble vegetable. When I came across this Til wale aloo on Sangeeta’s blog, Banaras Ka Khana, I promptly bookmarked it. But it required a special theme like this month’s UP cuisine from #thekitchendivas that made me virtually dust the old bookmarks and cook those dishes.

According to Sangeeta’s blog, this is supposed to be a dish had on fast days, prepared in ghee. Possibly, the potatoes, sesame seeds and the ghee provide a concentrated source of energy (read calories) on a fasting day, Potatoes in a sesame seed base along with the strong flavours from coriander stems seemed intriguing enough for me to try this out and the results were fabulous. The sesame seed paste adds a very unique flavour to this curry. Try it and it will turn into one of your favourite potato recipes. And the nutritional benefits from sesame seeds are the bonus!

Recipe for Til wale Aloo | Potatoes and Sesame seed curry

Serves 2-3 | Prep Time: 30 mins | Cooking time: 10 mins

Equipment needed

Mixer to grind the spice pastes

Recipe for Tilwale Aloo | Potato curry in sesame sauce

Potato is a star vegetable. No matter what situation you put it in, it will come out shining. Also, it is one vegetable that finds an important place in every single cuisine of the world. the previous statement is of course part knowledge and part assumption 😛 Early on in my blogging days, I wrote
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 2 potatoes large , boiled and peeled
  • 2 tbsps sesame seeds
  • 6 - 7 coriander stems
  • 2 large cloves garlic , peeled
  • 1 green chilli
  • 1/2 tsp turmeric powder
  • 3/4 tsp salt
  • 2 tsps mustard oil
  • 1/2 tsp cumin seeds
  • 1/2 lemon Juice of
  • coriander leaves Few for garnish

Method
 

  1. Cut the boiled and peeled potatoes into 1 cm sized cubes. Keep aside.
  2. In a heavy bottomed pan, on low heat, toast the sesame seeds until lightly golden. Once cooled, in the chutney jar of the mixer, or a coffee grinder, grind to a fine powder, reserving a pinch of seeds for garnish. Add up to 1/4 cup water and grind to make a paste. Remove from mixer and keep aside.
  3. Grind the coriander stems, garlic, green chilli, turmeric powder and salt to a fine paste, using 3-4 spoons of water. Keep aside.
  4. In the heavy bottomed pan, heat mustard oil. When hot, add cumin seeds.
  5. When seeds splutter, add the coriander stem paste and saute for 1 minute or so.
  6. To this add the cubed potatoes, and stir for 3-4 minutes until well coated.
  7. At this point, add the sesame paste along with 1/2 cup water. Keep the heat on low and bring to a gentle simmer. Allow to simmer for 4-5 minutes.
  8. Remove from heat. Stir in the lemon juice, garnish with coriander and a few toasted sesame seeds.
  9. Serve with rotis, puris or any other flatbread.

Notes

The recipe for Tilwale Aloo is part of the endeavor to create a collection of recipes of Traditional Indian Cuisines in collaboration with a few bloggers who share the same passion of cooking.
Find more Traditional Recipes from Uttar Pradesh - Lucknowi / Avadhi cuisine by #TheKichenDivas.
Mughlai Zaafrani Murgh - Whisk Affair.
Yakhni Pulao - Sinamon Tales.
Sooji Ka Halva- Fun Food Frolic.
Arbi ke kabab - Archana's Kitchen.
Curry Indian cooking potato
by Nandita Iyer 
1 Comment

About Nandita Iyer

View all posts by Nandita Iyer

Related Posts

  • restaurant-style kadhai paneerCook the perfect restaurant-style Kadhai Paneer at home
  • Recipe for Awadhi Arbi Ka Korma
  • rasawala-alooRasawala Aloo / Tariwale Aloo / Easy potato curry in a tomato gravy
  • Pesarattu – All you need to know about this savoury breakfast from South India
previous post: Recipe for Poricha Koottu : South Indian Mixed Vegetable Curry with Lentils
next post: Recipe for Baked Sweet Potato Sticks with Chilli Mayo

Comments

  1. Anonymous says: March 15, 2015 at 3:13 am

    I have been a regular reader of your blog and I really like your helathy recipes especially knowing they come from a doctors kitchen but of late I have been reading a lot on the net about antinutrients (phytates( especially in Brown rice which I was so eager to convert my family meals to. I’m confused and the bag of Brown rice sits in my pantry. Could you please throw some light on this aspect. Lakshmi Padaki

    Reply

Leave Your Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Click for details

Buy my books

Amazon Storefront

Subscribe to my newsletter

Subscribe to My Channel

Archives

Categories

Featured Recipes

  • Salad Recipes
  • Tamil Vegetarian Recipes
  • Summer Recipes
  • Millet Recipes
  • Airfryer Recipes
  • Eggless Baking Recipes
  • Vegetable Recipes
  • Kerala Recipes

AS FEATURED IN

Copyright © 2025 · Saffron Trail by Nandita Iyer · Privacy & Disclosure Policy · Hosted & Managed by Host My Blog

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OKPrivacy Policy