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Spicy Peanut Potatoes - Aloo Moongphali Sabzi

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2
Course: Side
Cuisine: India, Indian Food
Ingredients Method Notes

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)

Method
 

Prep
  1. Rinse and chop the onions and serrano peppers finely.
  2. Mince the garlic.
  3. 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.
  4. 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
  1. In a large, heavy-bottom skillet, heat oil over medium-high heat.
  2. Add in cumin seeds, minced garlic, serrano peppers, and curry leaves. Stir. When the cumin seeds splutter, add in the chopped onions. Stir.
  3. 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.
  4. 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.