Ingredients:
| Ingredient | Quantity |
|---|---|
| Oil | As needed |
| Curry Leaves | 10 leaves |
| Sesame Seeds (White) | 2 tablespoons |
| Green Chilies (finely chopped) | 2 |
| Peanuts (roasted and crushed) | 2 tablespoons |
| Potatoes (boiled and chopped) | 3 |
| Mango Powder (Amchur) | 1/2 tablespoon |
| Cumin Powder | 1 tablespoon |
| Black Pepper Powder | 1/2 tablespoon |
| Fresh Coriander (finely chopped) | 6 sprigs |
| Salt | To taste |
Instructions:
- Heat Oil: In a frying pan or kadhai, heat some oil over medium heat.
- Add Aromatics: Once the oil is hot, add the curry leaves, sesame seeds, and finely chopped green chilies. Sauté them for about 1 minute until fragrant.
- Cook Potatoes: Add the boiled and chopped potatoes to the pan. Sauté the potatoes for 5-6 minutes, allowing them to cook and soak in the flavors.
- Spices & Peanuts: Add the roasted and crushed peanuts, cumin powder, black pepper powder, mango powder (amchur), and salt to the pan. Stir well to combine all the ingredients. Cook for another minute to let the flavors meld together.
- Garnish & Serve: Finally, garnish the dish with finely chopped coriander leaves.
- Serving Suggestion: Serve the sesame peanut potatoes hot with some Panchmel Dal and phulkas (Indian flatbreads) for a wholesome lunch.
This flavorful, crunchy potato dish with sesame and peanuts is a delightful addition to your lunch table. With its combination of spices, it’s a true taste of Indian cuisine. Simple yet packed with flavors, it pairs wonderfully with dal and roti or rice for a balanced meal. Perfect for a vegetarian lunch option that is both delicious and easy to prepare!