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 —MM's Kitchen Bites
2 as side dish
Baby Potatoes (or use regular potatoes cut into large chunks)
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.