Maharashtrian Batatyacha Kees Recipe (Spicy Roasted Potatoes With Peanuts)

Batatyacha Kees is a spicy aloo/potato recipe that is made with a delicious combination of cooking potatoes along with peanuts, cumin and green chillies. Course : Lunch Ingridients : 3 Potatoes (Aloo) , boiled and cut into thin long strips 1 tablespoon Cumin seeds (Jeera) 1 pinch Asafoetida (hing) 1/4 teaspoon Turmeric powder (Haldi) 2 Green Chillies , finely chopped 1/2 Roasted Peanuts (Moongphali) , coarsely pounded Salt , to taste 4 sprig Coriander (Dhania) Leaves , finely chopped Instructions Heat oil in a heavy bottomed pan; add asafoetida and the cumin seeds. When the cumin seeds splutter, add the chopped chillies. Sauté for a few seconds and allow them to flavor the oil.Next we will add the potatoes and sprinkle the salt. Toss to ensure that the potatoes are coated with the cumin seeds.Stir fry the potatoes for a few minutes until the potatoes are cooked and well roasted.Finally add the peanuts and chopped coriander leaves. Turn off the heat and transfer the Batatyacha Kees to a serving bowl.Serve Maharashtrian Batatyacha Kees with Khandeshi dal and Phulkas for a weeknight dinner.