Fasting is quite common in India, and a lot of these fasts don’t necessarily mean eating less/healthier food. However there are certain restrictions on what is considered fasting food. One of the most common fasting ingredients is potato. Even though I never fasted, I would always be excited when my grandma did, because she would make these delicious potatoes with roasted peanuts and cumin. The recipe requires simple ingredients and doesn’t involve much work - hence one of my favorites for weekday dinners. But the best thing about this dish is the wonderful aroma of cumin seeds tempered in ghee (clarified butter).
Ingredients (3-4 servings)
5 small potatoes
~3 Tbsp coarsely ground roasted peanuts
½ tsp cumin seeds
2-3 tsp ghee/oil (ghee can be made at home using unsalted butter (this is a good tutorial), or you can buy it at an Indian store)
½ tsp red chili powder (adjust to taste)
¼-½ tsp sugar (adjust to taste)
½ - 1 tsp lemon juice (adjust to taste)
Wash and boil the potatoes. Peel and cube them once cool enough to touch.
Heat ghee/oil over medium-high heat; add cumin seeds. Once the cumin seeds are roasted (only takes a few seconds for them to puff up and be incredibly aromatic), add the potatoes. Saute for a few minutes, add salt, chili powder to taste. Add a little bit of sugar (optional). Once the potatoes get golden brown, add the ground peanuts, mix well and cook for a few more minutes, stirring occasionally. Add lemon juice, adjust seasoning if required and take it off the heat.
Serve warm by itself, or with roti/chapati.
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