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:
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 10 M
Total in 20 M
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.
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.
Now add the peanuts and boiled potatoes along with the skin and pan fry till the peanuts and potatoes are well roasted.
Once the potatoes get a nice crispy skin, add the sesame seeds, cumin powder, chilli powder, garam masala powder and salt.
Continue to cook for five minutes, tossing continuously. Finally stir in the lemon juice, coriander and mint leaves and turn off the heat.
Your Masaledar Moongphali Tilwale Aloo is ready to be served.
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.