* Unicorn - Manchester's co-operative grocery   *
page finder
* * *

Spicy Potatoes with Sesame Seeds


Serves 6
8-9 smallish potatoes (2lb/900g)
2 tsp whole cumin seeds
1/4 tsp whole fenugreek seeds
2 tsp whole black mustard seeds
6 tbls vegetable oil
1/8 tsp ground asafetida
1-3 dried hot peppers
2 tbls sesame seeds
1/1 tsp ground tumeric
2 tsp ground tumeric
2 tsp salt
Freshly ground black pepper to taste
2tsp lemon juice

Boil the potatoes in their jackets. Drain and allow them to cool for 3-4 hours. peel the potatoes and then dice them into approximately 2cm cubes.
Combine the cumin, fenugreek and black mustard seeds in a small cup.
Heat the oil in a large heavy frying pan over a medium flame. When very hot, put in the spices. First put in the asafetida and let it sizzle for 3 seconds; then put in the combined cumin, fenugreek and black mustard seeds and let them sizzle another 5 seconds; put in the red peppers and stir the spices another 5 seconds; now add the tumeric, stir once, and put in the diced potatoes.
Turn heat up to medium high. Stir and fry potatoes for 5 mins. The potaotes should get a few brown spots on them.
By Madhur Jaffrey


Asafetida is a brown somewhat smelly resin used in small quantities in Indian cooking partly for its flavour but mostly for its digestive properties. It can be found as a lump form or as a grainy powder. Try Madhur Jaffrey’s Potatoes with whole spices and sesame seeds. It’s very easy and goes well with dhal(see our Dhal recipe sheet) or any other vegetable dish.


Recipes List

Beans & Pulses
Flakes, Grains & Flours
Nuts & Seeds
Sweet Things



Search Recipe Pages


Unicorn Food Info Sheets


* * *
* * * * * * * * * * * * * * *
about us | produce | ethics | recipes | jobs | get in touch |  site map | home