Maharashtrian Batatyacha Kees Recipe (Spicy Roasted Potatoes With Peanuts)

Monica Deshpande
Maharashtrian Batatyacha Kees Recipe (Spicy Roasted Potatoes With Peanuts)
200 ratings.

Batatyacha Kees is a spicy aloo/potato recipe that is made with a delicious combination of cooking potatoes along with peanuts, cumin and green chillies.

By keeping the ingredient list to a minimum, the flavors of the peanuts, along with green chillies makes this dish quick and simple to prepare and delicious to eat as well. This spicy aloo recipe also doubles up as a ‘faraal’ dish on upvaas (fasting) days.

Did you know: Potatoes are known be to be packed with phytonutrients that include carotenoids, flavonoids and caffeic acid. These substances are known to help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention.

Serve Maharashtrian Batatyacha Kees with Khandeshi dal and Phulkas for a weeknight dinner.

If you like this recipe, you can also try other similar recipes such as

  1. Kurkureet Batate
  2. Kaddu Simla Mirch sabzi
  3. Bharva Bhindi

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

35 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 3 Potatoes (Aloo) , boiled and cut into thin long strips
  • 1 tablespoon Cumin seeds (Jeera)
  • 1 pinch Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 2 Green Chillies , finely chopped
  • 1/2 Roasted Peanuts (Moongphali) , coarsely pounded
  • Salt , to taste
  • 4 sprig Coriander (Dhania) Leaves , finely chopped

How to make Maharashtrian Batatyacha Kees Recipe (Spicy Roasted Potatoes With Peanuts)

  1. Heat oil in a heavy bottomed pan; add asafoetida and the cumin seeds. When the cumin seeds splutter, add the chopped chillies. Sauté for a few seconds and allow them to flavor the oil.

  2. Next we will add the potatoes and sprinkle the salt. Toss to ensure that the potatoes are coated with the cumin seeds.

  3. Stir fry the potatoes for a few minutes until the potatoes are cooked and well roasted.

  4. Finally add the peanuts and chopped coriander leaves. Turn off the heat and transfer the Batatyacha Kees to a serving bowl.

  5. Serve Maharashtrian Batatyacha Kees with Khandeshi dal and Phulkas for a weeknight dinner.

Monica Deshpande

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Last Modified On Thursday, 12 October 2017 12:16
     
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