Moongphali Til Wale Aloo Sabzi | Sesame and Roasted Peanut Potato Stir Fry
This Moongphali Til Wale Aloo Sabzi is a delicious North Indian dish that offers a wonderful balance of soft, tender potatoes with the rich textures of roasted peanuts and nutty sesame seeds. A perfect side dish for any meal, this Peanut Aloo Sabzi is bursting with flavor and crunch, providing an aromatic, spicy experience with every bite.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Oil | 1-1/2 tablespoons |
| Sesame seeds (Til seeds) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Potatoes (Aloo) | 3, peeled and diced |
| Green chilies | 3, slit |
| Coriander powder (Dhania) | 1 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Roasted peanuts (Moongphali) | 2 tablespoons, crushed |
| Curry leaves | 1 sprig, roughly torn |
| Salt | To taste |
| Fresh coriander leaves (Dhania) | 6 sprigs, finely chopped |
Preparation Time
10 minutes
Cooking Time
10 minutes
Instructions
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Prepare the Potatoes: Wash the potatoes and cut them into halves. Pressure cook them for 3-4 whistles or until they are tender. Once done, allow the pressure to release naturally. Peel the potatoes and dice them into bite-sized pieces. Set aside.
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Tempering: In a pan, heat 1-1/2 tablespoons of oil over medium heat. Add cumin seeds, cinnamon stick, and sesame seeds. Let the seeds roast and change color, releasing their fragrant aroma. Add the slit green chilies and sauté until they soften and lightly brown.
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Spices: Stir in coriander powder, red chili powder, amchur powder, and curry leaves. Sauté the mixture for about 30 seconds, allowing the spices to bloom and intensify in flavor.
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Combine Potatoes: Add the diced boiled potatoes to the pan. Sprinkle salt to taste and toss the potatoes gently, making sure they are well-coated with the spices. Allow the potatoes to crisp up on the outside, turning golden and slightly browned.
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Add Peanuts: Once the potatoes achieve a nice crispy texture, stir in the roasted and crushed peanuts. Toss everything together and check for seasoning. Adjust the salt and spices as needed.
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Final Touches: Reduce the heat to low and let the Moongphali Til Wale Aloo Sabzi cook for an additional 2-3 minutes, allowing the potatoes to get a crispy outer texture.
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Serve: Turn off the heat and transfer the Moongphali Til Wale Aloo Sabzi to a serving bowl. Garnish with finely chopped coriander leaves. Serve hot and enjoy!
This Moongphali Til Wale Aloo Sabzi pairs wonderfully with Dal Banjara and Pudina Tawa Paratha for a complete, hearty meal. It also makes a perfect side dish for any North Indian meal.
Enjoy this flavorful, crunchy delight as an accompaniment to your favorite curries or as a standalone treat!
