Masaledar Moongphali Til Wale Aloo Recipe

Overview

Delve into the delightful world of Masaledar Moongphali Til Wale Aloo, a North Indian side dish that masterfully combines the earthy flavors of baby potatoes with the crunchiness of peanuts and sesame seeds. This recipe is not only quick to prepare, taking just about 20 minutes, but also delivers a punch of flavor that can elevate any meal. Whether served alongside your favorite lentil curry or with roti, this dish is sure to become a household favorite.

Ingredients

Nutritional Information (Per Serving)

Preparation Steps

Step 1: Preparing the Potatoes

To kick off this culinary adventure, start by washing the baby potatoes thoroughly. Place them in a pressure cooker, add enough water to cover them, and cook for about 1 whistle on medium heat. After cooking, allow the pressure to release naturally, then drain the potatoes and set them aside.

Step 2: Sautéing Aromatics

In a spacious pan, heat 1-1/2 tablespoons of sunflower oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds. Let them sizzle for a moment until they begin to change color. Follow this with 1 slit green chilli and 1 inch of chopped ginger. Sauté these ingredients for about 2 to 3 minutes until the ginger becomes fragrant.

Step 3: Adding Garlic and Peanuts

Next, introduce 4 finely chopped cloves of garlic to the pan. Sauté until the garlic is slightly golden, which will add a wonderful aroma to the dish. Then, toss in 3 tablespoons of raw peanuts and the boiled baby potatoes (keep the skin on for added texture). Stir-fry these together, ensuring the peanuts and potatoes are evenly coated in the oil, allowing them to roast until they are beautifully golden and crisp.

Step 4: Spicing it Up

Once the potatoes have achieved a lovely crispy exterior, sprinkle in 2 teaspoons of sesame seeds, 1 teaspoon of cumin powder, 1 teaspoon of red chilli powder, 1 teaspoon of garam masala powder, and salt to taste. Stir everything well to ensure the spices are evenly distributed, and continue cooking for about 5 minutes, tossing continuously to prevent sticking and to enhance the flavors.

Step 5: Final Touches

To finish, remove the pan from heat and stir in 2 teaspoons of lemon juice, along with 1 tablespoon each of chopped coriander and mint leaves. These fresh herbs will provide a burst of flavor that perfectly complements the earthy notes of the potatoes and peanuts.

Step 6: Serving

Your Masaledar Moongphali Til Wale Aloo is now ready to grace your dining table. Serve this delightful dish warm, alongside Dal Banjara (Langar Wali Dal) and Pudina Tawa Paratha (Mint Leaf Skillet Flat Bread), for a wholesome and satisfying weekday meal.

Cooking Tips

• Baby Potatoes: Use small, firm baby potatoes for the best texture. If unavailable, cut larger potatoes into smaller pieces.
• Spice Level: Adjust the quantity of green chilies and red chili powder according to your spice tolerance.
• Herbs: Fresh herbs are essential for this recipe; feel free to experiment with other herbs like parsley or dill for a unique twist.

Conclusion

This Masaledar Moongphali Til Wale Aloo is more than just a side dish; it is a celebration of flavors that reflects the essence of North Indian cuisine. Enjoy it with family and friends, and let the flavors speak for themselves! Happy cooking!