Eastern Indian Potato Sesame Curry - Kraft Recipes Top
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Eastern Indian Potato Sesame Curry

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Make It

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  • Soak the sesame seeds in water for about 1 hour and grind to a smooth thick paste.
  • Peel the potatoes. Cut them into wedges.
  • Heat oil in a wok, add the black onion seeds and the green chili. Let the black onion seeds splutter. Add the potatoes and saute over medium heat. Add the sesame paste and ginger paste.
  • Turn the potatoes and the spices in the wok to coat the potatoes evenly. Add the salt to taste and cover and cook till the potatoes are done. Take care that the potatoes do not overcook. Add the milk and the sugar. The potatoes should be evenly coated with the thick, semi wet gravy.
  • Remove from fire and garnish with fresh coriander leaves. Serve with rice/pilaf or any Indian bread.

Special Equipment Needed


1. The black onion seeds burn very easily, so add them before the oil is piping hot. Also take care of the seeds spluttering out of the wok. 2. The curry is traditionally cooked in mustard oil but if you cannot find it or do not like it, it tastes equally good in any cooking oil.

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