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Mungphali Wale Aloo Ki Sabzi

  • Published On February 26, 2020
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    5 Minutes
  • Cook Time
    5 Minutes
  • Difficulty Level
    Beginner

Mungphali Wale Aloo Ki Sabzi is a mouthwatering sabzi for everyone. 

Mungphali Wale Aloo Ki Sabzi is a lip-smacking, spicy sabzi. This has a nice flavor of mungphali or peanuts along with other whole spices. It is a quick and easy recipe that you can prepare for lunch or dinner. Also, you can serve it in the lunch box. This is a good option when you do not have much time for cooking or do not want to spend more time in the kitchen. It gets ready in just 5 minutes if you boiled potato. You can enjoy this sabzi with roti or paratha or even with poori. Everyone will love this sabzi. So, try to make it at home and enjoy with your family.

This sabzi was prepared by a lovely mom – Shveta Sheth. 

Tips and Suggestions by Mom Chef:-

  • The masala prepared for the sabzi can be stored in an airtight container for a month.
  • Adjust the spiciness according to your taste.
  • You can use boiled potatoes or you can chop the potato and parboil it. Both the ways you can use it.
  • Serve it hot for the better taste.

For more such exciting recipes like Mungphali Wale Aloo Ki Sabzi, please click on the following links:

  1. Tamatar Shimla Mirch Sabzi
  2. Mooli Besan Ki Sabzi
  3. Hariyali Aloo | Dhaniya Wale Aloo

Current Recipe Rating

(3.8 / 5)

13 ratings

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Ingredients

  • Aloo/ Potato - 3 big sized boiled or Chop the potatoes and parboil
  • Haldi powder/ Turmeric powder - 1/2 Teaspoon
  • Laal mirch powder/ Red chilli powder - 1 Teaspoon
  • Dhainya powder/ Coriander powder - 1/2 Teaspoon
  • Hing/ Asafoetida - a pinch
  • Namak/ Salt - as per taste
  • Nimbu ras/ Lemon juice - as per taste
  • Dhaniya patta/ Coriander leaves - as required
  • Oil - 2 Tablespoon
  • INGREDIENTS FOR MASALA:-
  • Jeera/ Cumin seeds - 1 Tablespoon
  • Saunf/ Fennel seeds - 1 Tablespoon
  • Sabut dhaniya/ Coriander seeds - 1 Tablespoon
  • Mungphali/ Peanuts - around 2 Tablespoon
  • Kashmiri dry red chillies - 3

Instructions

  1. PREPARING THE MASALA:-
  2. Dry roast cumin seeds, fennel seeds, coriander seeds, peanuts, and dry red chillies for 2 to 3 minutes on a low flame. Then let the mixture cool completely. Then grind the roasted ingredients to make a powder.
  3. PREPARING THE SABZI:-
  4. Heat oil in a pan. Add turmeric powder, red chilli powder, asafoetida, and coriander powder. Then add boiled diced potato and salt. Sauté on a low flame for a couple of minutes.
  5. Then add 2 Tbsp the ground masala. Mix well to coat the potato pieces. Cook for a minute then turn off the flame. Add lemon juice and coriander leaves. Mix well.
  6. Delicious 'Mungphali Wale Aloo Ki Sabzi' is ready to be served.
  • Servings : 2
  • Ready in : 10 Minutes
  • Special Category : Healthy Food, Jhatpat Cooking (5 Min)
  • Recipe Type : Dinner, Lunch

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About Chef

Guest Author

Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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