Nasuha Blog

Potato is the most common vegetable in the world and is one of the most versatile one too. It is also the most liked vegetable in my house and when I am confused on what to make for the meals, potato becomes the saving grace and each time a new recipe is created and relished. Til Vale Sookhe Aloo is a childhood favorite of mine and I can still smell the aroma of it coming from my mom's kitchen while we eagerly waited on the dining table for our occasional lunch of Poori and this Til vale aloo. The Sesame seeds are slightly roasted and then either pounded or ground to make a coarse powder. The potatoes are then mixed with this sesame seed powder and other spices and is cooked till done. This recipe is very mildly spiced and requires minimum ingredients. Here is how to make these delicious TIl Vale Sookhe Aloo.


Serves - 2-3

All you need is

Potato - 3-4 ( medium sized )
White sesame seeds  3 tbsp
Oil - 1 tbsp
Cumin seeds - 1\2 tsp
Heeng \ Asafoetida - 1\4 tsp
Dry red chili - 2-3
Green chili - 2 ( slit into half )
Coriander powder - 1 tsp
Turmeric powder - 1\4 tsp
Red chili powder - 1\4 tsp
Salt to taste
Lemon juice - 1 tbsp
Fresh coriander for garnishing


Method of preparation

Peel and cut the potatoes into small cubes.
Soak them in water till used.
Dry roast sesame seeds and pulse them in a blender just once or twice to make a coarse powder.
Heat oil in a pan.
When the oil is hot, add cumin seeds, heeng, dry red chilies and green chilies.
Fry for 10 seconds.
Add the cubed potatoes and sesame powder.
Add coriander powder, turmeric powder, red chili powder and salt.
Fry for a minute.
Add 1\2 cup water and cover the pan.
Cook till potatoes are done.
Add lemon juice and cook till the potatoes are dry.
Sprinkle chopped coriander on top.
Serve hot with dal and rice or Poori.

Method of preparation

For making Ram Chane

Mix besan, salt and oil in a bowl.
Add little water and knead to make a tight dough.
Cover and keep the dough aside for 15 minutes.
Make small rounds from the dough.
Heat oil in a pan and when the oil is hot, deep fry the balls till they turn light brown. ( Do not over fry otherwise they will turn hard ).
Remove the ram chane from oil and put them in the bowl full of lukewarm water.

For making the gravy

Grind onion, ginger and garlic in a blender to make a coarse paste.
Heat mustard oil in a heavy bottom pan.
When the oil starts to fume, switch off the heat.
Let the oil cool for a minute.
Switch on the heat and add the onion paste in the oil.
Fry till it turn golden brown.
Add little water if required during frying the onion paste.
Add the chopped tomato and yogurt and cook for 2-3 minutes.
Add coriander powder, turmeric powder, red chili powder, cumin powder, garam masala powder and salt.
Add 1\4 cup of water and cook for 3-4 minutes.
Add 3-4 cups of water and let the mixture come to a boil.
Strain the ram chane from water and add them in the pan.
Cook on medium heat for 10-12 minutes.
Garnish with fresh coriander.
Serve hot with parathas or rice.