This potato stir-fry is all about texture and bold flavor. Toasted peanuts and nutty sesame seeds pair with golden potatoes, curry leaves, and spices for a dish that’s comforting yet bright. It’s naturally vegan and works as both a side or a light main with warm flatbread.
Why you’ll love this
- The peanuts and sesame add a nutty crunch you don’t usually get in a potato dish
- Curry leaves, garlic, and mustard seeds make the flavor base lively and fragrant
- It’s a one-pan dish, easy enough for weeknights but tasty enough for guests
- Naturally vegan and gluten-free, with simple swaps if needed
Potato Stir-Fry with Sesame and Peanut
Ingredients
- 2 oz (50 g) unsalted peanuts
- 2 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 3 garlic cloves minced
- 2 green chilies finely chopped (adjust to taste)
- 10 fresh curry leaves or 5 dried ones
- 1.3 lb (600 g) potatoes, peeled and cubed
- 1 teaspoon ground turmeric
- ½ teaspoon mild chili powder
- 1 teaspoon ground coriander
- 1 teaspoon salt or to taste
- 1 tablespoon sesame seeds
- 1 teaspoon sugar or jaggery
- ¾ cup (200 ml) boiling water
To Finish
- Fresh cilantro chopped, for garnish
Instructions
- Toast the peanuts: Heat a dry frying pan over low heat. Toast peanuts 3–4 minutes, stirring, until golden. Cool slightly, then crush with a rolling pin or mortar.
- Cook the spices: In a large pan, heat oil over medium. Add cumin and mustard seeds. Cook 1 minute until they pop.
- Add aromatics: Stir in garlic, chilies, and curry leaves. Cook 1–2 minutes.
- Combine potatoes and spices: Add potatoes. Sprinkle with turmeric, chili powder, coriander, salt, and sesame seeds. Mix well.
- Simmer: Pour in boiling water. Cover and cook 10–12 minutes, stirring occasionally, until potatoes are almost tender.
- Finish with peanuts: Remove lid. Stir in sugar and crushed peanuts. Cook 4–5 minutes uncovered until the liquid reduces and potatoes crisp at the edges.
- Serve: Garnish with cilantro and serve warm with flatbread.
Notes
- Make ahead: Toast peanuts and prepare spice mix in advance. Stir-fry fresh for best texture.
- Storage: Keeps 2–3 days in the fridge. Reheat in a dry skillet to bring back crispness.
- Potato texture: Waxy potatoes (like red or Yukon gold) hold their shape better and won’t fall apart.
- Curry leaves: Fresh give the best aroma, but if using dried, use about half the amount.
- Peanuts: Toast gently over low heat so they don’t burn and turn bitter.
Recipe Twists
- Peanuts: Swap with cashews for a slightly sweeter flavor.
- Sesame seeds: White sesame works best, but black sesame adds color contrast.
- Potatoes: Waxy varieties hold shape better than floury ones.
- Make ahead: Toast peanuts and prepare spice mix in advance. Stir-fry fresh for best texture.
- Storage: Keeps 2–3 days in the fridge. Reheat in a dry skillet to bring back crispness.
- Spicier: Add dried red chilies when tempering the cumin and mustard seeds.
- Milder: Leave out the green chili and use only mild chili powder.
- Different cuisine touch: Swap curry leaves for fresh rosemary or thyme for a fusion feel.
- Serving: Try alongside dal and rice for a complete Indian meal, or with roti for a lighter plate.
- Nutty swap: Use cashews or almonds instead of peanuts for a slightly different crunch and flavor.
- Tangy lift: Squeeze in a little lemon or lime juice at the end, or add a spoonful of tamarind paste for a sour-sweet kick.
- Greens boost: Stir in spinach, kale, or fenugreek leaves during the last few minutes of cooking for extra color and nutrients.
- Protein add-on: Toss in cooked chickpeas or cubes of tofu to turn it into a fuller meal.
- Spice blend variation: Replace the coriander and chili powder with garam masala or sambar powder for a new flavor profile.
- Crunch factor: Finish with roasted sesame seeds on top for extra texture and nutty aroma.
- Street food style: Serve the stir-fry inside a warm paratha wrap with onions and chutney for a quick handheld meal.
Nutrition
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, you can. Just reduce the cooking time since sweet potatoes soften more quickly than regular potatoes.
Are curry leaves essential?
They add a distinct aroma that’s hard to replicate. If you don’t have them, try a little lime zest or a few fresh basil leaves for brightness.
Can I freeze this stir-fry?
Freezing isn’t ideal because potatoes turn mushy after thawing. It’s best to refrigerate and enjoy within 2–3 days.
Is this dish kid-friendly?
Yes. To make it milder, reduce or skip the green chilies and use only a pinch of mild chili powder.
What can I serve with sesame and peanut potato stir fry?
It pairs well with dal and rice for a comforting Indian meal, or you can serve it with roti, parathas, or even as a side with grilled meats.
Is sesame and peanut potato stir fry healthy?
Yes, it’s naturally vegetarian and can be made vegan. Sesame and peanuts add healthy fats and protein, while potatoes provide fiber and energy.
Why this dish stands out
This stir-fry proves that humble potatoes can be exciting when paired with the right spices. The sesame and peanut combo adds nutty depth, while the curry leaves and mustard seeds give it that unmistakable Indian touch. I love it as a quick dinner with roti, and it always feels satisfying without being heavy.
Let’s keep cooking together
If you try this stir-fry, I’d love to hear how it turned out—drop a comment below. And if you share it, tag me so I can see your version!
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