Masaledar Moongphali Til Wale Aloo Recipe

Masaledar Moongphali Til Wale Aloo is a chatpata dry Aloo ki sabzi, made nutty with the addition of sesame seeds and peanuts. Serve this delicious dry sabzi along with Dal and Paratha for a delicious weekday meal.

Archana's Kitchen
Masaledar Moongphali Til Wale Aloo Recipe
216 ratings.

Masaledar Moongphali Tilwale Aloo, is a dry side dish made using baby potatoes cooked along with the skin, where the potatoes are first boiled and then pan fried with some ginger garlic and everyday masalas, finished with a squeeze of fresh lemon juice. 

Serve this Masaledar Moongphali Tilwale Aloo, with Dal Banjara Recipe (Langar Wali Dal) and Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) for a weekday meal.

Take a look at some more Aloo recipes which you can cook for your everyday meal:

  1. Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry)
  2. Aloo Vada- Batata Vada Recipe (Deep Fried Potato Patties)
  3. Kashmiri Style Dum Aloo Recipe

Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

10 M

Total in

20 M

Makes:

2 Servings

Ingredients

  • 2 teaspoons Sesame seeds (Til seeds)
  • 3 tablespoons Raw Peanuts (Moongphali)
  • 15 Baby Potatoes
  • Salt , to taste
  • 1-1/2 tablespoons Cooking oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chillies , slit
  • 1 inch Ginger , chopped
  • 4 cloves Garlic , finely chopped
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 2 teaspoons Lemon juice
  • 1 tablespoon Coriander (Dhania) Leaves , chopped
  • 1 tablespoon Mint Leaves (Pudina) , chopped
  • 1 teaspoon Chaat Masala Powder

How to make Masaledar Moongphali Til Wale Aloo Recipe

  1. To begin making the Masaledar Moongphali Tilwale Aloo Recipe, wash the baby potatoes and pressure cook them for 1 whistle and release the pressure. Drain and set aside.

  2. In a pan, heat oil on medium heat, add the cumin seeds, green chillies and ginger. When the seeds begin to change colour, add the garlic paste and sauté for two or three minutes.

  3. Now add the peanuts and boiled potatoes along with the skin and pan fry till the peanuts and potatoes are well roasted. 

  4. Once the potatoes get a nice crispy skin, add the sesame seeds, cumin powder, chilli powder, garam masala powder and salt. 

  5. Continue to cook for five minutes, tossing continuously. Finally stir in the lemon juice, coriander and mint leaves and turn off the heat.

  6. Your Masaledar Moongphali Tilwale Aloo is ready to be served.

  7. Serve this Masaledar Moongphali Tilwale Aloo, with Dal Banjara Recipe (Langar Wali Dal) and Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) for a weekday meal.

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Last Modified On Wednesday, 30 January 2019 15:54
     
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