### TranslatedIngredients: 2 teaspoons Sesame seeds (Til seeds),3 tablespoons Raw Peanuts (Moongphali),15 Baby Potatoes,Salt - to taste,1-1/2 tablespoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 Green Chillies - slit,1 inch Ginger - chopped,4 cloves Garlic - finely chopped,1 teaspoon Cumin powder (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,2 teaspoons Lemon juice,1 tablespoon Coriander (Dhania) Leaves - chopped,1 tablespoon Mint Leaves (Pudina) - chopped,1 teaspoon Chaat Masala Powder ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Masaledar Moongphali Tilwale Aloo Recipe, wash the baby potatoes and pressure cook them for 1 whistle and release the pressure. Drain and set aside.In a pan, heat oil on medium heat, add the cumin seeds, green chillies and ginger. When the seeds begin to change colour, add the garlic paste and sauté for two or three minutes.Now add the peanuts and boiled potatoes along with the skin and pan fry till the peanuts and potatoes are well roasted. Once the potatoes get a nice crispy skin, add the sesame seeds, cumin powder, chilli powder, garam masala powder and salt. Continue to cook for five minutes, tossing continuously. Finally stir in the lemon juice, coriander and mint leaves and turn off the heat.Your Masaledar Moongphali Tilwale Aloo is ready to be served.Serve this Masaledar Moongphali Tilwale Aloo, with Dal Banjara Recipe (Langar Wali Dal) and Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) for a weekday meal.