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Aloo Moongfali Sabji (Potato Peanut Sabji)

Potatoes are a versatile root vegetable and a staple food in many households and are packed with a variety of nutrients. Most of the nutrients are just below the skin so they’re better if cooked and consumed with the skin. Keeping the skin on not only ensures you receive the maximum amount of nutrients from the potato but the skins are also alkaline in nature and so aid in the healing process of the body. Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids, which are antioxidants and help to neutralize potentially harmful molecules known as free radicals. When free radicals accumulate, they can increase the risk of chronic diseases like heart disease, diabetes and cancer. Colored potatoes like purple potatoes (not very common in India) can have three to four times more antioxidants than white potatoes. However, potatoes when fried or cooked with a lot of oil are pretty unhealthy, so it’s best to avoid French fries or fried potato dishes.

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


  • 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


  • 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.

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