Friday, 26 July 2013

Peas Peanut Potato Masala

Peanuts are mostly used in namkeens, poha or had just like that, today I am posting a recipe where it is used in a sabzi. Of course it would be best to use fresh tender peanuts, but they are not available throughout the year, so I have used normal peanuts.


1 cup peanuts,
½ cup boiled green peas,
1 large potato,
1 big onion,
2 slit green chillies,
2 bay leaves,
Juice of a lemon,
Oil as required,
Salt to taste,
Coriander leaves,
A pinch of garam masala powder

To be Ground into a Fine Paste

2 tbsp fresh coconut,
2 tsp coriander powder,
1 tsp cumin,
2 tsp poppy seeds,
½ tsp red chilli powder,
¼ tsp turmeric powder,
½ inch piece of ginger,
3 garlic cloves,
1 tbsp coriander leaves

Soak the peanuts for at least 2 hours and cook them in salted water.

Peel and chop the potatoes. Chop the onions and coriander leaves too finely.

Heat oil and add the chopped potato, fry till they turn golden brown. Keep aside.

In the same oil add the bay leaves and the slit green chillies. After a minute add the chopped onions and fry till they turn light brown in colour. Now add the prepared paste and fry well till oil separates.

Fold in the peas, peanuts, fried potato, some coriander leaves and salt. Mix and cook for a few minutes till the gravy is well blended.

Turn off the heat and mix in the lemon juice and garam masala. Serve garnished with coriander leaves.

Goes well with rotis.