How to make it

  • Combine the sesame seeds, peanuts, garlic, and chiles in a food processor,and pulse to form a gritty, sticky, mellow-smelling blend.
  • Heat the oil in a medium-size saucepan over medium-low heat.
  • Scrape the sesame-peanut blend into the warmed oil and roast the mixture, stirring, until it starts to release its own oils and loosen, turning crumbly and nutty brown, 5 to 8 minutes.
  • Meanwhile, drain the potatoes.
  • Stir the turmeric into the sesame-peanut blend and cook for 5 seconds.
  • Then add the potatoes, tomatoes (with their juices), 1 cup water, and the salt.
  • Stir once or twice, raise the heat to medium-high, and bring to a boil.
  • Then reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened, 25 to 30 minutes.
  • Stir in the cilantro and curry leaves, and serve.

Reviews & Comments 4

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    " It was excellent "
    juels ate it and said...
    Very different and fantastic potato recipe!
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  • shandalulu 10 years ago
    Sounds great!
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    " It was excellent "
    elgab89 ate it and said...
    Great recipe, Midge! I love curry in any shape and form!
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  • lacrenshaw 10 years ago
    Nice one, midge. Thanks!
    Was this review helpful? Yes Flag

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