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Moongphaliwale Aloo

Potatoes tempered with ghee and cumin seeds and cooked with peanuts, ginger and green chillies. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsPotatoes, Peanuts
CuisineIndian
CourseMain Course Vegetarian
Prep Time11-15 minutes
Cook time11-15 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients 

  • 4 large potatoes
  • 1/4 cup peanuts
  • 3 green chillies
  • 1 inch ginger piece 
  • A few fresh coriander leaves
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon sugar
  • Salt to taste
  • 1 tablespoon lemon juice

Method

  1. Wash and boil potatoes in sufficient water till done.
    Cool, peel and cut into half inch sized cubes.
  2. Dry roast peanuts with skin.
  3. Allow to cool, remove skin and crush.Remove stem and wash green chilli.Peel, wash and roughly chop ginger.
  4. Combine green chillies and ginger and grind to a coarse paste.
  5. Clean, wash and finely chop coriander leaves.
  6. Heat ghee in a kadai, add cumin seeds.
  7. When they change colour add the green chilli-ginger paste and fry for a minute.
  8. Reduce heat, add potatoes, crushed peanuts, sugar and salt and mix well.
  9. Sprinkle two tablespoons of water, cover and cook on low heat for two minutes.
  10. Stir in the lemon juice, mix well and serve hot garnished with chopped coriander leaves.

Nutrition Info

Calories1064
Carbohydrates129.8
Protein21.4
Fat51.4
Other FiberFiber- 15.1gm
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