Sesame Potato Stir-Fry (Til Wale Aloo) Recipe

Til Wale Aloo (Sesame Potato Stir Fry) is a simple North Indian potato sabzi where potato cubes are cooked with coarsely ground sesame seeds and warming spices. This mildly spiced stir-fry uses a handful of everyday ingredients and comes together in under 30 minutes.

It pairs beautifully with Indian breads like phulka or tawa paratha, or with a comforting dal and rice. It also makes a great addition to a lunch box alongside flaky parathas. Below is an easy method to prepare it at home.

If you enjoy potato dishes, you might also like recipes such as Achari Aloo, Vrat Wale Sookhe Aloo, Jaiphali Aloo, Aloo Anardana, Aloo Capsicum, and Aloo Palak Sabzi.

Table of Contents

• Ingredients
• How To Make Til Wale Aloo
• Storage Suggestions
• Other Indian Curry Recipes We Recommend
• Til Wale Aloo Recipe (Sesame Potato Stir Fry)

Ingredients

• Potatoes – Any variety will work; cut into ½-inch cubes.
• Sesame Seeds (Til) – White sesame seeds are preferred; unhulled seeds add more texture and flavor but hulled are fine too.
• Oil – Use a neutral cooking oil of your choice.
• Asafetida (hing) – Optional; omit for a gluten-free version.
• Green chilies – Adjust the heat to taste.
• Other spices and aromatics – Cumin seeds, dry red chilies, coriander powder, salt, fresh lime juice, and fresh cilantro (coriander leaves).

To increase heat or complexity, you can add turmeric, red chili powder, or a pinch of garam masala.

How To Make Til Wale Aloo

Step 1: Rinse 500 g (about 1 lb) potatoes, peel them, rinse again, and cut into ½-inch cubes. Keep the cubes submerged in water to prevent discoloration.

Step 2: Dry-roast 4 tablespoons white sesame seeds in a skillet over medium heat until they turn lightly golden, stirring constantly to avoid burning.

Step 3: Remove from heat, let the seeds cool slightly, then transfer to a grinder. Pulse to a coarse powder and set aside.

Step 4: Heat 2 tablespoons oil in a pan over medium heat. When hot, add 1 tsp cumin seeds, 1/4 tsp asafetida (if using), and 2–3 dry red chilies. Fry briefly for 5–6 seconds until aromatic.

Step 5: Drain the potatoes and add them to the pan along with the sesame powder. Toss to coat the potatoes evenly with the sesame and spices.

Step 6: Sprinkle 2 teaspoons coriander powder and ½ teaspoon salt (or to taste). Mix well. Add 1–2 tablespoons water to help the spices adhere and prevent sticking.

Step 7: Reduce heat to low, cover the pan, and cook for 10–12 minutes until the potatoes are tender. Stir once or twice during cooking to ensure even doneness.

Step 8: When the potatoes are cooked through, finish with 1 tablespoon freshly squeezed lime juice, 2 green chilies slit in half, and 1 tablespoon finely chopped cilantro. Toss gently and taste for salt; adjust if needed.

Step 9: Serve the til wale aloo hot, garnished with a few extra sesame seeds or cilantro if desired.

Storage Suggestions

Store the cooked sabzi in an airtight container at room temperature for up to 24 hours. Refrigerate for 3–4 days, or freeze for up to a month. Reheat gently on the stovetop to retain texture.