How to make Til Matarwale Aloo -
Delicious potato sabzi cooked with roasted seed and spice.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : black sesame seeds (kale til), White sesame seeds (सफेद तिल)
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Main Course Vegetarian recipes like Vegetable Jhalfraizee Kashmiri Dum Aloo Mirch Ka Salan Quinoa Stuffed Tomatoes
Til Matarwale Aloo Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Til Matarwale Aloo Recipe
black sesame seeds (kale til) 1 teaspoon
White sesame seeds 1½-2 teaspoons
Green peas 1/2 cup
Potatoes boiled and peeled (aloo) 4 medium
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Onion seeds (kalonji) 1/2 teaspoon
Dried pomegranate seeds (anardana) 1 teaspoon
Dried red chillies 2-3
Oil 2 tablespoons
Ginger finely chopped 1/2 inch
Garlic chopped 1 tablespoon
Onion finely chopped 1 medium
Red chilli powder 1/2 tablespoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Green chillies finely chopped 2-3
Dried mango powder 1 1/2 teaspoon
Salt to taste
Method
Step 1
Dry-roast cumin seeds, coriander seeds, fennel seeds, onion seeds, pomegranate seeds and dried red chillies in a non-stick pan till fragrant.
Step 2
Cut boiled potatoes into medium pieces.
Step 3
Coarsely grind the roasted seed mixture.
Step 4
Heat oil in the same non-stick pan. Add ginger, garlic and black sesame seeds and sauté till garlic turns golden.
Step 5
Add onion and chopped potatoes, mix and cook till they turn golden. Add white sesame seeds, toss to mix and cook for a minute.
Step 6
Add chilli powder, turmeric powder, garam masala powder, dried mango powder and green chillies and toss to mix. Add salt and toss to mix. Add green peas, mix and cook for a minute.
Step 7
Add ground powder, mix and cook for a minute.
Step 8
Serve hot with paranthas.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
