This is an easy to make delicious recipe that can save the day if you always stock potatoes in your kitchen. The combination of potatoes and peanuts is very filling and can keep you satiated for a long time. This dish has many variations and you can use your own choice of spices like asafoetida, coriander powder, turmeric, red chilli powder, black pepper powder, etc. Very often this dish is made with just ginger, green chillies, coriander leaves, lime juice and salt for festivals like Navratri or on days that people fast.
Recipe: Darshana Muzumdar
Serves 4 as part of a traditional Indian meal
Ingredients
- 3 medium sized potatoes (around 500gms) boiled, peeled and cut into 1½ -inch sized pieces
- ¼ cup raw peanuts
- 1 tsp sesame seeds (optional)
- 1 tsp cumin seeds
- 2 tsp ginger-green chilli paste (or 1” piece ginger and 2 green chillies chopped finely)
- 12-14 curry leaves
- 1 tbsp lime juice or 3 tsp anar dana powder (ground pomegranate seeds)
- 2 tbsp coriander leaves chopped roughly
- 1 tsp sugar (optional)
- 1 tsp garam masala (optional)
- 1 tbsp groundnut oil preferably cold pressed
- Rock salt to taste
Method
- Heat the oil in a thick bottomed steel pot and add the. Fry them on low to medium heat till they are light golden in colour. (around 3-4 mins)
- Remove them and allow to cool. Once cool grind them roughly or into a powder.
- Add the cumin seeds, sesame seeds, and curry leaves into the hot pan and sauté till they are lightly brown and begin to crackle. (30 seconds)
- Add the ginger-chilli paste or the chopped ginger and chillies and sauté till all the spices release their flavour. (1 minute)
- Add the boiled and chopped potatoes and mix well.
- Add the salt, sugar, lime juice or anar dana powder, garam masala if using, mix well and cover and cook for 1-3 minutes.
- Add the chopped coriander leaves, turn off the heat, mix well and serve hot with any roti.
For the Whole-Food Plant-Based (WFPB) version:
- Use unrefined salt like rock salt.
- Do not use oil. Dry roast the peanuts and then grind them.
- Dry roast the other ingredients too one by one to prevent them from burning and add them and the ground peanuts to the chopped potatoes.
- Use a date or two or date powder instead of the sugar.
