I'd sound like a broken record if I told you again how much I adore tahini - if you've ever read this blog before then you probably know it already! So I won't. Wait, I just did. Oh well.....
It's hard to pass up the opportunity to make fried potatoes of any variety - and these ones in particular. In this recipe you make a bit of a home made tahini with toasted sesame seeds and spices, fry it up with some potatoes & chillies and then sit back and eat it straight out of the pan with a fork. Or serve it up on nice plates to dinner guests - it's your choice!
Ingredients
500g potatoes
1/2 cup unhulled sesame seeds
1/4 cup vegetable oil
3 green chillis, chopped
1 tsp fenugreek seeds
1 tsp ground coriander
1 tsp cumin
1/2 tsp turmeric
1/2 tsp asafoetida powder (just leave this out if you don't have any)
Juice of 1 lemon
To Make
1. Peel the potatoes and chop into wedges, keeping them all roughly the same size. Boil in water until just tender. Drain and set aside.
2. In a dry (preferably non stick) frypan, toast the sesame seeds until golden. Transfer to a food processor and blitz into a powder.
3. Heat the oil in a large (preferably non stick!) frypan, and add the chillies and fenugreek seeds. Fry until the fenugreek is golden brown and then add the spices and fry for a further 15 seconds. Then add the sesame seed powder and stir well, to make a paste.
4. Add the drained potatoes and toss well to coat in the sesame chilli paste.Turn the heat down to low and cook for about 5 minutes, stirring often. The potatoes should be cooked through, but not starting to break up yet.
5. Add the lemon juice, stir through and remove from the heat. Serve.
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month I'm featuring lots of recipes from Nepal!
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out my other Nepali/Nepalese recipe posts:
This looks AMAZING. I've been craving something like this recently but wasn't sure what to do.
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