Masaledar Peanut Alu - a great Appetizer as well as a Side dish!

On our visit to Rameshwaram and Dhanushkodi, we stayed at Daiwik Hotel. Amma loved this place for 3 counts : - Very near to the temple, simple yet elegant ambience and most important lovely pure vegetarian food. The head chef was so wonderful that he prepared special meals for us with less oil and spice!

One such amazing dish that we relished mainly because the blend of spices used to create this Masaledar Peanut Alu was a different combination for us. We all simply loved it and this was always the request for each of the meal that we relished there during our stay.

Best part of this dish is apart from making a great side dish for Rice | Roti, this also makes a wonderful Starter!

INGREDIENTS

8 Alu | Potatoes, medium, boiled, peeled and cut to bite size cubes

3 tblsp Peanut, roasted and roughly powdered
1 tsp White Til | Sesame Seeds, dry roasted

1 tsp Urad Dal

2 tsp Oil

8 to 10 Kadi Patta | Curry Leaf

1/4 tsp Hing | Asafoetida Powder

For Masala Powder

1/2 tsp Jeera | Cumin Seeds

1/2 tsp Dhania | Coriander Seeds

3 Lavang | Cloves

1/2 tsp Kali Miri | Black Pepper

1 tsp White Til | Sesame Seeds
3 Sukhi Lal Mirch | Dried Red Chilli

METHOD

• For Masala Powder
• In a non stick pan, dry roast Jeera, Dhania, Lavang, Kali Miri and White Til. After few seconds, add broken red chilli and saute till it becomes fragrant.
• Transfer to a plate and let it cool. Once cool, coarsely powder the same and keep aside the Masala Powder.
• In the same non stick pan, heat oil and add urad dal. Saute for a minute.
• Add hing, curry leaves, potato pieces and salt. Toss well. Keep the flame on high. Cook till potatoes become a nice light brown colour.
• Add peanut powder and til. Mix well. Cook for 3 to 4 minutes.
• Switch off the gas and transfer to a serving bowl.
• Serve hot.

We have used:
1. Tata Salt Lite
2. LG Hing Powder
3. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.