Gujrati Style Potatoes (Sesame and Peanut Coated Potatoes)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients:
Baby Potatoes, 250 gms (about 9 oz) (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 chiles, 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 color 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 color. 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 chiles 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.
From mmskitchenbites.blogspot.co.uk