Festival in India have started and people are busy in so many preparations and decorations. ouses and pooja mandaps are decorated with flower and colorful lights and so many delicious recipes are offered daily as Prashad or Naivedya to Ganapati and then distributed among the friends and family members.
This Moongphali aloo ki sabzi can be served as a snack or as a side dish with poori or parathas. I have used crushed peanuts in it but you can also use whole peanuts in it. You can also adjust the quantity of peanut in it ,can increase the quantity up to 1/3 cup if you wish.
Ingredients
5 medium size Potatoes / Aloo boiled
3.5 tbsp Peanuts / Moongphali crushed
2 tsp Sesame Seeds / Til
1 tsp Cumin Seeds / Sabut Jeera
1.25 tsp Pepper Powder / Kali Mirch
1.25 Tsp Mango Powder / Amchoor Powder
To taste Salt / Namak
4 tbsp Cooking Oil
1/3 tsp Asafoetida / Hing powder
4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
Method
* Peel the boiled potatoes and chop into medium size pieces.
* Heat oil in a pan and then add crsuhed peanuts and cumin seeds.
* Stir fry on low heat till the peanuts turn golden in colour
* Now add the sesame seeds and asafoetida and stir for few seconds.
* Add the chopped potatotes in the pan and mix.
* Cook for about 2 minutes on medium heat ,stir 2-3 times in between.
* Add salt ,pepper powder and mango powder and mix.
* Let it cook on low heat for 2-3 minutes ,stir in between so it will not stick to the bottom of the pan and burn.
* Add chopped fresh coriander and mix.
* Serve hot with poori,paratha or serve as a tea time snack.