I know what you thinking, with potatoes one could go naughty I mean nutty. Yes, totally and these ones don’t add any more inches anywhere.
4 potatoes cut in cubes, boiled with salt so that 3/4th done.( One whistle in the pressure is enough and let it meditate for a while. I use very little water while boiling so I don’t throw away vitamins. I may use the water for some daal or put it in rice) (Your choice to remove the skin or not. For this one I peeled away the skin)
For the masala
1 tbsp roasted jeera powder
1 tbsp cumin powder
1 tbsp Garam masala (I used Everest Tandoori Chicken Masala – don’t panic it is a vegetarian one, also one of my favorites)
1 pinch turmeric
Salt to taste (account for the salt in the potatoes)
100 gms of peanuts, roasted on slow fire, de-skinned and grounded to a fine paste without water.
1 tbsp of jaggery
Mix all the ingredients of the masalas in a bowl with your hands, taste for salt and keep aside. In a pan, heat 1 tablespoon of oil, when hot, add the boiled potatoes and spread the oil evenly over them. Let the potatoes cook on slow fire for 7-8 minutes. When light brown, sacrifice the masala into the pan and keep mixing the recipe on high flame. Allow the masala to conquer the potaotes and the win is echoed with the jaggery becoming one with them Let the aroma fill up the senses and in two minutes it is ready to overfill your stomach.