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Potatoes in Spicy Peanut and Sesame Paste

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Diced potatoes are cooked in a creamy peanut and sesame seed sauce to create a rich and spicy dish. It takes a lot of ingredients and some effort but is definitely worth the try. All the ingredients can be found in an Indian grocery store very easily, and they are not expensive either. Bon appetite! Serve with warm pita bread/naan/wheat tortillas or with Indian fried rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet


  1. Place the peanuts and sesame seeds in a blender. Pour in enough water to not quite cover, and puree to a smooth, creamy paste. Set aside.
  2. Heat oil in a medium saucepan over medium-low heat. Add cloves, cardamom pods, cinnamon, cumin seeds, mustard seeds, and curry leaf. Stir in onions, and cook until soft and translucent. Mix in ginger garlic paste, and cook, stirring constantly, 1 minute. Stir in tomato, and cook about 5 minutes.
  3. Add chili powder, green chilies, turmeric, and salt. Stir in half of the mint and half of the cilantro. Add peanut and sesame paste, stirring vigorously to prevent sticking. Stir in potatoes, mixing well to coat. Pour in enough water to not quite cover potatoes, and mix thoroughly. Stir in remaining mint and cilantro, and cover; cook on low heat, stirring occasionally, until the potatoes are soft and the sauce is reduced to a creamy paste, about 30 minutes.
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This dish has zip! It's quite tasty and not intimidating as it looks to prepare. i was able to find most of the ingredients at my local grocery store, although I didn have to hunt around for the curry leaf. I did slightly reduce the quantity of mint leaves however because I thought half a bunch seemed like it might be a lot and as a matter of personal preference, I prefer a more subtle mint flavor anytime I use mint in cooking.

Caroline C

I pretty much followed the recipe, except that I sauteed some diced chicken breast along with onion, I used way less cilantro and mint (half a bunch is A LOT!), and omitted the curry leaf (didn't have any). This was good and we enjoyed it, but I've made less labor-intensive curries that have been just as good. Also, take care to remove the cinnamon stick, cardamom pods and cloves before serving - biting into them unawares is not pleasant.


I thought this was really good. The flavors are very complex. I didnt think tis was a complicated recipe and the different steps are designed to bring out the full flavor of the spices. I would make this again for sure.