Gujrati Style Potatoes (Sesame and Peanut Coated Potatoes)…I knew I had to make this the minute I read Jyoti Modi’s recipe
posted on FB…the other Gujrati potatoes that I make don’t have peanuts but
grated coconut along with a few other spices…Jyoti’s recipe was a mix of pearl
onions and baby potatoes and hence results in a different texture…I wanted mine
to be dry and crusty so slightly modified and didn’t use onions…easy to make
and an ideal accompaniment to any Indian spread or to be had on its own…Thank you Jyoti J
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 colour 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 colour. 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.
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