Potatoes in Spicy Peanut and Sesame Paste

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gourmand 0

"Diced potatoes are cooked in a creamy peanut and sesame seed sauce to create a rich and spicy dish. It takes a lot of ingredients and some effort but is definitely worth the try. All the ingredients can be found in an Indian grocery store very easily, and they are not expensive either. Bon appetite! Serve with warm pita bread/naan/wheat tortillas or with Indian fried rice."
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1 h 25 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the peanuts and sesame seeds in a blender. Pour in enough water to not quite cover, and puree to a smooth, creamy paste. Set aside.
  2. Heat oil in a medium saucepan over medium-low heat. Add cloves, cardamom pods, cinnamon, cumin seeds, mustard seeds, and curry leaf. Stir in onions, and cook until soft and translucent. Mix in ginger garlic paste, and cook, stirring constantly, 1 minute. Stir in tomato, and cook about 5 minutes.
  3. Add chili powder, green chilies, turmeric, and salt. Stir in half of the mint and half of the cilantro. Add peanut and sesame paste, stirring vigorously to prevent sticking. Stir in potatoes, mixing well to coat. Pour in enough water to not quite cover potatoes, and mix thoroughly. Stir in remaining mint and cilantro, and cover; cook on low heat, stirring occasionally, until the potatoes are soft and the sauce is reduced to a creamy paste, about 30 minutes.


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This dish has zip! It's quite tasty and not intimidating as it looks to prepare. i was able to find most of the ingredients at my local grocery store, although I didn have to hunt around for t...

I pretty much followed the recipe, except that I sauteed some diced chicken breast along with onion, I used way less cilantro and mint (half a bunch is A LOT!), and omitted the curry leaf (didn'...

I thought this was really good. The flavors are very complex. I didnt think tis was a complicated recipe and the different steps are designed to bring out the full flavor of the spices. I wou...

I LOVED this curry! Despite the long ingredient list, it's not that difficult to make as long as you've got a well stocked pantry and pre-roasted peanuts. I omitted the curry leaf as that was th...

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