Till Ko Aloo Recipe

Ingredients

• 4potatoes
• 1onion
• to tastesalt
• 1 tspred chilli powder
• 2 tspwhite sesame seeds
• 2 tbspoil

Instructions

1. 1

   Prepare potatoes

   Peel the potatoes and cut them into cubes.

2. 2

   Heat the oil

   Heat the oil in a pan, then add the onion.

3. 3

   Fry the onion

   Cook the onion until it turns transparent.

4. 4

   Cook the potatoes

   Add the potato cubes and cook over a low heat until soft.

5. 5

   Grind the sesame

   Dry-roast the sesame seeds, then grind them to a powder.

6. 6

   Season the potatoes

   Add salt, red chilli powder and the sesame powder to the potatoes. Stir well and cook for a minute or two.

7. 7

   Serve hot

   Serve the dish hot with Chambray.

What is till ko aloo?

Till ko aloo is a potato dish flavoured with till, or sesame seeds, and chilli. It is associated with Indian home cooking, where potatoes are often cooked with a small set of spices and served as a side.

This version builds its flavour from softened onion and dry-roasted sesame, which gives the potatoes a nutty finish without a long ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 8g protein, 70g carbs, 16g fat.

Potatoes provide most of the carbohydrates, while the oil and sesame seeds contribute most of the fat; the potatoes, sesame and onion provide modest amounts of protein. Pair a portion with lentils or another protein-rich dish and a vegetable side for a more balanced plate.

Choosing and cutting the potatoes

Potatoes: Choose a variety that holds its shape reasonably well as it softens. Cut the pieces to a similar size so they cook at a similar pace.

Onion: The onion is cooked until transparent before the potatoes go in. This softens its sharpness and gives the oil a savoury base.

Why the sesame is roasted separately

Dry-roasting: Toast the sesame seeds in a dry pan, keeping them moving and watching closely. They are ready when fragrant; avoid letting them darken too far.

Grinding: Powdering the seeds helps them cling to the potato pieces and spread their flavour through the dish. Let them cool briefly before grinding if they are too hot to handle.

Getting the potatoes tender

Low heat: Cooking the potatoes gently gives them time to soften without quickly browning the onion or the outside of the cubes. Stir occasionally so they cook evenly.

Doneness: Check a larger cube with the tip of a knife. It should slide in easily before you add the seasoning.

Finishing with the seasoning

Chilli and salt: Add these with the sesame powder once the potatoes are soft, then stir so the seasoning coats the pieces. Taste and adjust the salt to suit.

Final cook: The brief final minute or two lets the flavours come together. Avoid prolonged cooking at this stage, which can make the potatoes break up.

Serving till ko aloo

Serve the potatoes hot, as directed, with Chambray. They also work as a side alongside a simple lentil dish or other Indian-style meal.

A fresh, crisp accompaniment can balance the soft potatoes and toasted sesame flavour.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes for more consistent cooking.
• Keep the heat low while the potatoes soften so the onion does not scorch.
• Toast the sesame seeds separately and watch them closely, as they can darken quickly.
• Grind the sesame seeds finely enough to coat the potato pieces.
• Add the salt gradually and taste before serving.

Variations

• More sesame: Increase the sesame slightly for a stronger nutty flavour.
• Milder chilli: Use less red chilli powder for a gentler finish.
• Fresh coriander: Scatter chopped coriander over the dish just before serving.
• Extra vegetables: Add peas near the end of cooking so they stay intact.
• Tangy finish: Serve with a wedge of lemon for a bright contrast.

Common mistakes to avoid

• Uneven potato cubes: They cook at different rates; cut them to a similar size.
• High heat: The onion or potato surfaces may brown before the centres soften; keep the heat low.
• Burnt sesame: It can taste bitter; roast it in a dry pan while watching and stirring.
• Adding seasoning too early: The potatoes may not yet be tender; wait until they soften before adding the sesame and chilli.
• Over-stirring: Soft potato cubes can break apart; stir gently when coating them with the seasoning.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat in a pan over a low heat until hot throughout, stirring gently; add a small splash of water if they seem dry.

Frequently asked questions