Potato Stir-Fry with Sesame and Peanut

Indian-style potato stir-fry with peanuts, sesame seeds, and warm spices. Quick to cook, full of crunch, and perfect with flatbread or rice.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Servings:

Calories: 293kcal

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

US Customary - Metric

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