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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
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
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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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.
![]()
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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.).
![]()
-
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
