Gujrati Style Potatoes (Sesame and Peanut Coated Potatoes)
Ingredients:
- Baby Potatoes, 250 gms (or use regular potatoes cut into large chunks)
- Oil, 1 tbsp
- Coriander leaves, chopped, a handful (optional)
- Lime juice or Lemon juice, 1 tsp or to taste (optional)
Masala powder:
- Peanuts/Groundnuts, 3 tbsp
- Sesame seeds, 1 tbsp
- Garlic, roughly chopped, 3 cloves
- Fresh Ginger, roughly chopped, 1 inch piece
- Fresh green chilies, roughly chopped, 1-2 (remove seeds if you want)
- Turmeric powder, ¼ tsp
- Coriander powder, 1 tsp
- Red chili powder, ½ tsp (or use Kashmiri red chili powder only for color or skip it)
- Salt, to taste
- Coriander leaves, finely chopped, about 1 tbsp
Instructions:
Par-boil the potatoes in salted water till about 70-80 percent done. Peel and keep aside to cool.
Dry roast the sesame seeds on low heat, once they start popping, remove to a plate and keep aside to cool.
Dry roast the peanuts on low heat till they change color. Stir continuously and don’t let them burn. Add to the sesame seeds and keep aside to cool.
Grind the sesame seeds, peanuts, garlic, ginger and green chilies to a rough coarse paste in a dry grinder using pulse action – remember it has to be a rough coarse paste and not to be ground into a fine powder. Mix in salt, turmeric, red chili powder, coriander powder and coriander leaves. Your masala powder is ready.
Heat the oil in a pan on high heat; add the potatoes and sear till you have golden brown spots on all sides.
Reduce the heat to low and sprinkle the masala powder on the potatoes. Toss everything well together so that the masala powder coat the potatoes completely. Sprinkle a tablespoon or two of water to the pan to ensure the coating is wet enough to stick to the potatoes.
Cover and cook for 4-5 minutes – till the water has completely been evaporated and potatoes are fully cooked.
Remove from heat, sprinkle some coriander leaves and lemon juice on top and serve hot.