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