Lemon Potato With Sesame Seeds

Lemon potato with sesame seeds. This tangy spicy lemon flavoured dry potato curry can be served as a side dish or also as a snack. Very simple ingredients and easy to cook but taste is scrumptious. Serve as teatime snack with toothpick.

Do you know that potatoes are highly nutritious vegetable. 

Potatoes are a versatile root vegetable and a staple food in many households. Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy. Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging. Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings. All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone. To read more about health benefits of  Potato click here.

You may like some more potato recipes from this blog. 

1.  Baked potato wedges with rosemary infused olive oil

2.  Spicy potato with tamarind

3. Coriander or cilantro red potato

4. Potato with green peas

5. Swiss potato pancakes

6. Dahi aloo or potatoes in yogurt gravy

7. Grilled potatoes

8. Batata bhaji or Maharashtrian dry potato

9. Aloo chutney pulao

10. Peanut potatoes

11. Potato pie

12. Potato with nigella poppy seeds and tomato

13. Savoury potato cake

14. Potato stuffed egg enchilada

15. Potato and barnyard millet cutlets

16. Stuffed potato

17. Aloo chop or potato fritters

18. Radhaballavi with dum aloo

19. Masala aloo or spicy potato

20. No onion garlic spicy potato curry

21  Shahi dum aloo

22. Bati chochchori

23. Aloo chaat

24. Aloo ke gutke

25. Panch phoran tarkari

26. Kashmiri dum aloo

27. Ghugni and aloo kabli or chaat

28. Aloo kofta curry

29. Aloo paneer

30. Luchi dum aloo

Recipe is very simple and easy. If you want to make it gluten free skip hing or asafoetida. I used hing as tempering or tadka with cumin seeds and dry red chilli. Use only cumin seeds and dry red chilli if you want.  Lemon juice, lemon zest and little curd or yogurt made this dish perfectly tangy and tasty. This lemon potato is in one word chatpata or lipsmackingly delicious and absolutely flavorful because of cumin powder, mint and cilantro or coriander leaves. These potatoes can be also served as snacks. Serve with toothpick with tea or coffee. Or simply enjoy your munching time.

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Potato- 14 small, boiled 

Sesame seeds – 1&1/2 tablespoon

Cumin seeds – 1/2 teaspoon 

Hing or asafoetida – 1/4 teaspoon 

Dry red chilli – 1

Ginger – 1/2 inch piece, grated 

Green chilli – 2, finely chopped 

Oil – 2 tablespoon 

Salt to taste 

Curd or yogurt – 2 tablespoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon 

Cilantro or coriander leaves – 2 tablespoon, chopped 

Mint leaves – 7-8 chopped, optional 

Slit green chili – 1-2, optional 

Water – 2  tablespoon 

Lemon juice – 2-3 teaspoon 

Lemon zest – 1/4 teaspoon

Bhaja moshla or dry roasted spice powder – 1/2 teaspoon 


1. Dry roast the sesame seeds till light brown. Transfer the seeds on a plate. 

2. Peel and cut the boiled potatoes into half. If you have too small potatoes then use whole potatoes. Just prick the potatoes with a fork. Or you can also use cubed large size boiled potatoes. 

3. In a bowl mix thick curd or yogurt with cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder. Whisk everything well and keep aside. 

4. Heat oil in a pan. Add cumin seeds, hing or asafoetida and dry red chilli.  When cumin seeds starts to splutter add grated ginger and chopped green chilli. Fry till ginger starts to change it’s colour. 

5. Add potatoes and salt. Saute till potatoes becomes light golden brown. Keep stirring to avoid sticking to the bottom. 

6. Reduce the heat and add spices mixed curd or yogurt, water, chopped cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Reserve some sesame seeds for garnishing.

7. Also add 1-2 slit green chilli if using.  Saute till everything about to dried up. Keep stirring and cook on simmer to avoid curdling the yogurt.

8. Add lemon juice and lemon zest. Mix well.  When potatoes dried up completely add roasted spice powder. Get the Recipe of roasted spice powder here.

9. Mix well and remove from heat. Taste and adjust salt if required.  Your spicy chatpata delicious lemon sesame potatoes are ready to serve.

10. Garnish with cilantro or coriander leaves, mint leaves and dry roasted sesame seeds.  Serve with any bread, puri, paratha or dal chawal. Or you can serve this as a snack. To serve as teatime snack or starter serve with some toothpick

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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No Garlic No Onion Spicy Potato Curry


Yes our very own potato but in a different way. And its my own way quick, easy yet yummy.

It’s spicy but I didn’t use normal spices like cumin, coriander, etc. And didn’t use onion and garlic too.

Sometimes we love the usual vegetables in different taste.


Potatoes – 4-5 medium

Tomato – 1 large

Green chilli – 2-3 or as your spice tolerance

Grated coconut – 2-3 tsp

Mustard powder – 2 tsp

Panch phoran -( a mix of fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in iqual part.but I prefer to use smaller proportion of fenugreek seeds because of it’s mildly bitter taste) – 1 tsp

Dry red chilli – 1

Turmeric powder – 1/2 tsp

Kashmiri red chilli powder – 1 tbsp

Coriander leaves – 2 tbsp chopped

Oil – 2 tbsp

Salt to taste








Soak mustard powder in little water.

Make a paste of tomato, green chilli and grated coconut. You can add small piece of ginger too ( I didn’t ).

Peel off the potatoes and cut them into cubes.

Heat oil in a pan.Add panch phoran. Let it crackle, add dry red chilli.

Then add the washed and drained potatoes.Fry on medium flame till it turns light golden brown and little soft. Add salt and turmeric powder while frying.

Now add the paste, soaked mustard powder and red chilli powder.

Fry well. Add water and cover the pan. Cook for some time till potatoes completely done. Don’t dried up. We need thick gravy in it.

Add chopped coriander leaves. Stir well.

I ‘ve added 1/2 tsp mustard oil because I like it’s raw taste. But you can omit it.

Its ready. garnish with slit green chilli, chopped coriander leaves and grated coconut.

Serve hot with poori, paratha, naan or enjoy it with simple crisp butter toast.