Moongphaliwale Aloo Potatoes cooked with peanuts. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 May 2016 in Recipes Course New Update Main Ingredients Potatoes, Peanuts Cuisine Indian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Moongphaliwale Aloo 4 large Potatoes 1/4 cup Peanuts 3 Green chillies 1 inch piece Ginger a few sprigs Fresh coriander leaves 2 tablespoons Ghee 1 teaspoon Cumin seeds 1 teaspoon Sugar to taste Salt 1 tablespoon Lemon juice Method Wash and boil potatoes in sufficient water till done. Cool, peel and cut into half inch sized cubes. Dry roast peanuts with skin. Allow to cool, remove skin and crush.Remove stem and wash green chilli.Peel, wash and roughly chop ginger. Combine green chillies and ginger and grind to a coarse paste. Clean, wash and finely chop coriander leaves. Heat ghee in a kadai, add cumin seeds. When they change colour add the green chilli-ginger paste and fry for a minute. Reduce heat, add potatoes, crushed peanuts, sugar and salt and mix well. Sprinkle two tablespoons of water, cover and cook on low heat for two minutes. Stir in the lemon juice, mix well and serve hot garnished with chopped coriander leaves. Nutrition Info Calories 1064 Carbohydrates 129.8 Protein 21.4 Fat 51.4 Other Fiber Fiber- 15.1gm #Cumin seeds #Fresh coriander leaves #Ghee #Ginger #Green chillies #Lemon juice #Peanuts #Potatoes #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article