This potato stir-fry is all about simple ingredients coming together for big flavor. The potatoes turn golden and crisp around the edges, while toasted peanuts and sesame add warmth and crunch.
Curry leaves and spices give the dish a bright, savory aroma that instantly makes the kitchen feel warm and inviting. It’s naturally vegan, simple to prepare, and filling enough to enjoy as a light meal.
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
- 500 g potatoes peeled and cut into small cubes
- 30 g peanuts toasted and lightly crushed
- 15 ml oil 1 tablespoon
- 5 g cumin seeds 1 teaspoon
- 5 g mustard seeds 1 teaspoon
- 6 g garlic finely chopped (2 cloves)
- 2 green chilies finely chopped (2 pieces)
- 6–8 curry leaves
- 3 g turmeric 1 teaspoon
- 3 g chili powder 1 teaspoon
- 5 g ground coriander 1 teaspoon
- 4 g sesame seeds 1 teaspoon
- Salt to taste
- 120 ml boiling water ½ cup
- 4 g sugar 1 teaspoon
To Finish
- fresh cilantro chopped
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.
Troubleshooting
Potatoes turned mushy
They cooked a little too long or used a very starchy variety. Next time choose waxy potatoes (like red or Yukon gold) and simmer just until tender, then finish uncovered.
Potatoes didn’t crisp at the end
Increase the heat slightly once the lid comes off and cook without stirring too much. A wider pan also helps the potatoes brown instead of steam.
Peanuts taste bitter
They likely toasted too long or on too high heat. Toast them gently on low heat and remove as soon as they turn lightly golden.
Too oily
Use a non-stick pan or reduce the oil slightly. You can also blot the peanuts after toasting if you prefer a lighter finish.
Flavor feels flat
Add a small squeeze of lemon or a pinch of extra salt. Fresh cilantro at the end helps brighten everything.
Too spicy
Use only one green chili next time or skip it and rely on mild chili powder. A spoon of yogurt or coconut yogurt on the side helps tone down heat.
Not spicy enough
Chilies vary, add an extra pinch of chili powder, or temper one dried red chili in oil before serving.
Masala sticking to the pan
Add a splash of water while stirring to lift the spices without burning them. Potatoes will still crisp once the lid is removed.
Why this dish stands out
Potato Stir-Fry with Sesame and Peanut is loved for its mix of soft, warm potatoes and crispy, nutty textures. The toasted peanuts add a rich crunch, while sesame, cumin, mustard seeds, and chili create a fragrant, savory coating that makes every bite feel satisfying without being heavy.
If you enjoyed Potato Stir-Fry, try pairing it with jowar roti for a simple, satisfying meal that highlights the warm spices. A fresh side like Pineapple Mint Salad also adds a bright contrast that balances the richness beautifully.
Let’s keep cooking together
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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