Til Wale Aloo

Ingredients

• 1 lb. (500 g) new potatoes or fingerlings
• 3–5 whole dried red chiles
• 1 Tbsp. vegetable oil
• 1 tsp. sesame seeds
• 1⁄2 tsp. ground turmeric
• 1 tsp. salt, plus a pinch for the cooking water

Steps

1. Wash the potatoes to remove all the dirt, but leave the skins on. Depending on the size of the potatoes, leave them whole or cut them into halves or quarters, so they are all roughly the same size. Parboil them in a pot of water and add a generous pinch of salt to the water. Do not let the potatoes cook all the way through. Drain the potatoes and spread on a plate so they cool quickly.
2. If you want a spicy dish, break the dried chiles in half. If you want the flavor of the chiles without the added heat, leave the chiles whole and use only three.
3. Once the potatoes have cooled, heat the oil in a large deep pan over high heat. Add the sesame seeds and dried chiles, then immediately reduce the heat, since you do not want the seeds and chiles to burn. Add the turmeric, then add the potatoes and stir for a few minutes. Add the salt. To prevent the potatoes from sticking to the pan add a splash of water and keep stirring. The potatoes should take on a golden shade.
4. Taste and adjust the seasoning and check that the potatoes are cooked through before serving.