To begin making the Masaledar Moongphali Tilwale Aloo Sabzi Recipe, wash the  potatoes, half them. and pressure cook them for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.

Once the pressure has released, and the potatoes have cooled down, peel the skin of the potatoes, dice them and keep aside.

In a pan, heat oil on medium heat, add the cumin seeds, cinnamon stick, sesame seeds green chillies. Allow the seeds roast and to change colour and the green chillies soften and lighted roasted as well.

Stir in the turmeric powder, red chilli powder, coriander powder, amchur powder and curry leaves.

Stir in the boiled diced potatoes and sprinkle the salt and toss Moongphali Tilwale Aloo Sabzi together.

Once the Moongphali Tilwale Aloo Sabzi get a nice crispy skin, stir in roasted and crushed peanuts. Check the salt and spices to taste at this stage and adjust accordingly.

Turn the heat to allow and allow the Moongphali Tilwale Aloo Sabzi to get lightly browned and get a crispy outer texture.

Once done, turn off the heat and transfer the Moongphali Tilwale Aloo Sabzi to a serving bowl, stir in the coriander leaves and serve hot.

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