by Tarla Dalal
3/5 stars 67% LIKED IT
2 GOOD - 1 BAD
Added to 614 cookbooks
This recipe has been viewed 34073 times
What a brilliant way to cook baby potatoes! Sautéing the baby potatoes with regular flavour enhancers like green chilli, ginger and a traditional tempering helps the flavour to seep into the potatoes, while a seasoning of roasted sesame seeds and a dash of lemon juice adds to its intensity, making it a thrilling addition to the day’s menu.
Enjoy the Tilwale Aloo hot and fresh to enjoy the crispness of the roasted sesame seeds. Serve with Phudine ki Roti , Dal Amritsari and Gajar da Achaar .
- Heat the oil in a broad non-stick pan and add the cumin seeds, mustard seeds and curry leaves.
- When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds.
- Add the baby potatoes, turmeric powder and salt and sauté on a medium flame for 4 to 5 minutes.
- Remove from the flame, add the sesame seeds and lemon juice and mix well.
Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||106.9 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||2.1 mg|
|Vitamin C||24.6 mg|
|Folic Acid||23.6 mcg|
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