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moognfali potato vegetable recipe | moongphali aloo ki sabzi | sukha raw peanuts potato sabji |
Tarla Dalal
30 August, 2024
Table of Content
moongfali potato vegetable recipe | moongphali aloo ki sabzi | sukhi peanuts potato sabji | with 25 images.
Moongfali, commonly known as groundnut or peanut, is a leguminous crop cultivated primarily for its edible seeds. When combined with potatoes in a vegetable dish, it creates a nutritious and flavorful meal. Here’s a brief note on moongfali potato vegetable:
Peanuts complement the potatoes well by lending a good flavour as well as texture to themoongfali potato vegetable. A traditional tempering of til and jeera spread whiffs of their taunting aroma through the house, while the lemon juice though small in amount adds a much required tang to this preparation.
Key ingredients in moongfali potato vegetable.
Potatoes: Add 1 cup boiled and peeled potato cubes. Potatoes add a mild, starchy flavor and a slightly soft and fluffy texture to the dish. This complements the richness of the peanuts and the other vegetables that might be included (onions, tomatoes, etc.).
Peanuts : Add the cooked peanuts. Peanuts add a layer of richness and a pleasant, nutty flavor to the sabzi. This complements the earthiness of potatoes and the other spices used in the dish.
Pro tips for moongfali potato vegetable. 1. Use coconut oil instead of processed seed oils like soybean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. 2. Soak raw peanuts in a bowl with enough warm water for 3 to 4 hours. It's important to note that eating raw peanuts can pose a health risk.
Enjoy moongfali potato vegetable recipe | moongphali aloo ki sabzi | sukhi peanuts potato sabji with step by step photos.
Moongfali ( Groundnut) Potato Vegetable recipe - How to make Moongfali ( Groundnut) Potato Vegetable
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
3 servings
Ingredients
For Moongfali Potato Vegetable
3/4 cup raw peanuts
1 cup boiled potato cubes
1 tbsp coconut oil or
1 tsp sesame seeds (til)
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
a pinch of asafoetida (hing)
1 tsp lemon juice
a pinch of sugar
salt to taste
1/4 tsp turmeric powder (haldi)
1 tbsp finely chopped coriander (dhania)
Method
For moongfali potato vegetable
- To make moongfali potato vegetable, soak the peanuts in a bowl with enough warm water for 3 to 4 hours or overnight. Drain.
- Put the soaked and drained raw peanuts in a pressure cooker.
- Add just enough water to cover the peanuts and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Drain again and keep aside.
- Heat oil in a broad non-stick pan.
- Add the cumin seeds and sesame seeds and cook for a few seconds.
- When the seeds crackle add the cooked peanuts, green chillies, asafoetida, potatoes and turmeric.
- Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add sugar, salt and lemon juice. Mix well.
- Cook on a medium flame for 2 minutes, while stirring occasionally.
- Garnish the moongfali potato vegetable with finely chopped coriander.
- Serve hot.
Moongfali ( Groundnut) Potato Vegetable recipe with step by step photos
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like moongfali potato vegetable recipe | moongphali aloo ki sabzi | sukha peanuts potato sabji | then also try other traditional sabzi recipes like
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what is moongfali potato vegetable made of ? See below image of list of ingredients of moongfali potato vegetable.
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what is moongfali potato vegetable made of ? See below image of list of ingredients of moongfali potato vegetable.
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This is what raw peanuts look like. Raw peanuts are peanuts that have not been roasted or processed in any way.
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Put 3/4 cup raw peanuts in a bowl with enough warm water.
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Soak for 3 to 4 hours or overnight.
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Drain. Soaked raw peanuts.
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In a pressure cooker put the soaked and drained raw peanuts.
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Add enough water to cover the peanuts.
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Pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid.
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Drain again. Cooked raw peanuts.
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This is what raw peanuts look like. Raw peanuts are peanuts that have not been roasted or processed in any way.
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Heat 1 tbsp of oil in a broad non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
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Add 1 tsp cumin seeds (jeera).
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Add 1 tsp sesame seeds (til).
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Cook for a few seconds. Let the seeds crackle.
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Add the cooked peanuts. Peanuts add a layer of richness and a pleasant, nutty flavor to the sabzi. This complements the earthiness of potatoes and the other spices used in the dish.
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Add 1 tsp finely chopped green chillies. The addition of green chilies allows for a touch of spice, making the dish more interesting and flavorful.
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Add a pinch of asafoetida (hing).
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Add 1 cup boiled and peeled potato cubes. Potatoes add a mild, starchy flavor and a slightly soft and fluffy texture to the dish. This complements the richness of the peanuts and the other vegetables that might be included (onions, tomatoes, etc.).
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Add 1/4 tsp turmeric powder (haldi).
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Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add a pinch of sugar.
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Add salt to taste. We added 1/4th tsp salt.
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Add 1 tsp lemon juice. A squeeze of lemon juice adds a touch of acidity or tartness that cuts through the richness of the peanuts (moongfali) and potatoes.
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Mix well.
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Cook on a medium flame for 2 minutes, while stirring occasionally.
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Garnish with 1 tbsp finely chopped coriander (dhania).
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Serve moongfali potato vegetable | moongphali aloo ki sabzi | sukha peanuts potato sabji | hot.
![]()
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Heat 1 tbsp of oil in a broad non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
-
-
Add the cooked peanuts. Peanuts add a layer of richness and a pleasant, nutty flavor to the sabzi. This complements the earthiness of potatoes and the other spices used in the dish.
![]()
-
Add 1 cup boiled and peeled potato cubes. Potatoes add a mild, starchy flavor and a slightly soft and fluffy texture to the dish. This complements the richness of the peanuts and the other vegetables that might be included (onions, tomatoes, etc.).
![]()
-
Heat 1 tbsp of oil in a broad non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
![]()
-
Add the cooked peanuts. Peanuts add a layer of richness and a pleasant, nutty flavor to the sabzi. This complements the earthiness of potatoes and the other spices used in the dish.
Nutrient values (Abbrv)per plate
| Energy | 274 cal |
| Protein | 9.5 g |
| Carbohydrates | 13 g |
| Fiber | 3.7 g |
| Fat | 22.1 g |
| Cholesterol | 0 mg |
| Sodium | 10.2 mg |
Click here to view Calories for Moongfali ( Groundnut) Potato Vegetable
The Nutrient info is complete
Loves Food
July 9, 2020, 7:42 p.m.
Nice dry non spicy vegetable with the crunch of peanuts and tasty spiced potatoes.
Pramila vohra
May 11, 2015, 4:04 p.m.
Shilpa
Sept. 12, 2014, 11:29 a.m.
Moongfali ( Groundnut) Potato Vegetable, easy and quick steps
Raveen Patel
Feb. 2, 2013, 9:40 a.m.
Snacks time ke liye behtareen dish. Mere Chintu aur user Friends ne kub pasand kiyaa
