Spicy Peanut Potatoes – Aloo Moongphali Sabzi

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You can’t go wrong with a good potato side dish. Our favorite way to cook potatoes, specifically is with roasted peanuts. Made with two yukon gold potatoes, roasted peanuts, and a few spices, this Spicy Peanut Potatoes – Aloo Moongphali Sabzi makes a perfect side dish.

Spicy Peanut Potatoes - Aloo Moongphali Sabzi

What ingredients do I need to make Spicy Peanut Potatoes – Aloo Moongphali Sabzi?

Roasted peanuts (I used planters, salted and roasted), 2 yukon gold potatoes, oil of choice, cumin seeds, fresh garlic pods, serrano peppers, curry leaves, onion, ground turmeric, Kashmiri Chili powder, ground cumin, dried mango powder (amchur powder), salt, and cilantro.

How do I boil potatoes for Spicy Peanut Potatoes – Aloo Moongphali Sabzi?


First rinse and peel the potatoes. Then chop them into 3-to-4-inch cubes. Keep the potatoes large so they maintain shape. Second boil them.

I used an instant pot. I put 3 cups water and added the potatoes on the trivet. Additionally, I cooked the potatoes on manual/high pressure mode for 5 minutes and quick released the pressure. You can also boil the potatoes in a pot on the stove top. If cooking in a pot, transfer the potatoes to a pot. Cover the potatoes with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly. Bring to a boil, then reduce to a simmer. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. Check the potatoes in 5 minutes. The potatoes need to be tender. The potatoes should be ready in under 10 minutes.

How do you know when the potatoes are done?

When you can stick a fork into it and easily slide it in and out, it’s done!

How do I make this recipe?

Prep – First, rinse and chop the onions and serrano peppers finely. Second, mince the garlic. Further grind the peanuts coarsely in a spice blender or with a motor and pestle. Make sure you don’t grind it super fine.

Cook – First, in a large, heavy-bottom skillet, heat oil over medium-high heat. Second add in cumin seeds, minced garlic, serrano peppers, and curry leaves. Stir. When the cumin seeds splutter, add in the chopped onions. Stir.

Third, add in ground turmeric, Kashmiri Chili powder, ground coriander, ground cumin, ground amchur powder, and salt. Stir well. Further add in coarsely ground peanuts. Stir well.

Next add in boiled potatoes and mix well. Look on low heat for 2 to 3 minutes until everything is well combines. Finally garnish with cilantro.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Moreover, try some of our other recipes

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Black Pepper Potatoes

Also try some of our  Instant Pot  recipes.

Spicy Peanut Potatoes – Aloo Moongphali Sabzi

Shilpa
You can’t go wrong with a good potato side dish. Our favorite way to cook potatoes, specifically is with roasted peanuts. Made with two yukon gold potatoes, roasted peanuts, and a few spices, this Spicy Peanut Potatoes – Aloo Moongphali Sabzi makes a perfect side dish.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side
Cuisine India, Indian Food
Servings 2

Ingredients
  

  • 2 potatoes (yukon gold), 1 pound (2 and 1/4 cups chopped to 3 to 4 inch cubes)
  • 3 tbsp oil of choice
  • 1 tsp cumin seeds        (jeera)
  • 1 tsp freshly minced garlic ( 2 to 3 cloves)
  • 3 serrano peppers, chopped (hari mirch) (optional) (1 tbsp)
  • 10 curry leaves
  • 1/2 onion (1/2 cup chopped)
  • 1/2 tsp  ground turmeric         (haldi)
  • 3/4 tsp kashmiri chili powder    (cayenne pepper)
  • 1 tsp ground coriander       (dhaniya powder)
  • 1 tsp ground cumin      (jeera powder)
  • 1 tsp mango powder      (amchur/amchoor powder)
  • 3/4 tsp salt
  • 1/2 cup peanuts, roasted and salted (I used planters)
  • 1/4 cup cilantro (finely chopped)

Instructions
 

Prep

  • Rinse and chop the onions and serrano peppers finely.
  • Mince the garlic.
  • Grind the peanuts coarsely in a spice blender for a few seconds or with a motor and pestle. Make sure you don't grind it super fine. It needs to have texture and some peanuts need to be intact.
  • Rinse and peel the potatoes. Then chop them into 3-to-4-inch cubes. Keep the potatoes large so they maintain shape. Boil them.
    I used an instant pot. I put 3 cups water and added the potatoes on the trivet. I cooked the potatoes on manual/high pressure mode for 5 minutes and quick released the pressure. You can also boil the potatoes in a pot on the stove top.

Cook

  • In a large, heavy-bottom skillet, heat oil over medium-high heat.
  • Add in cumin seeds, minced garlic, serrano peppers, and curry leaves. Stir. When the cumin seeds splutter, add in the chopped onions. Stir.
  • Add in ground turmeric, Kashmiri Chili powder, ground coriander, ground cumin, ground amchur powder, and salt. Stir well. Further add in coarsely ground peanuts. Stir well.
  • Add in boiled potatoes and mix well. Cook on low heat for 2 to 3 minutes until everything is well combines. Finally garnish with cilantro.

Notes

I used planters salted and roasted peanuts to save time. You can dry roast raw peanuts as well.
Keyword Batata Bhaji, Batata Shengdana Chi Bhaji, Maharashtrian Aloo, Moongphali Aloo Ki Sabzi, Peanut Aloo, Peanut Potato Stir Fry, Potato Peanut Masala, Spicy Peanut Potatoes
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