I have grown up by seeing my mum making so many farari dishes. She learnt many from both of my grandmas. The recipe works well as a fasting recipe because the potatoes contain a lot of carbs to keep you going through a fast but also the peanuts provide a lot of protein. We usually pair it with natural plain yoghurt as well. Other farari/farali recipes you could pair this dish with are: Farali Thepla, and finish with this sweet Farali Kheer. INGREDIENTS FOR POTATOES IN PEANUT GRAVY Potatoes try to use floury such as Maris Piper or King Edward, they mash and creates a thickens the sauce. Peanuts pink or red with the skin Spices– Red Chilli powder, ground cumin and coriander and garam masala without onion and garlic. Curry leaves enhance the flavours of the dish. Usually, fresh curry leaves are available in any Indian grocery store but if you can’t find you can use dried ones or simply avoid using it. Green Chillies and ginger lend fresh spiciness to this dish. Fresh coriander for topping HOW TO MAKE POTATOES IN PEANUT GRAVY Potatoes form the main bulk of this dish. Peanuts are ground to form powder in a food processor and then added to the gravy during the cooking process. The finer the powder, the richer the gravy becomes. Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest and Google+. So follow us if you can. We would love to keep in touch with you all:) If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey.
Note:- This post was originally posted in August 2012 but I have updated the post since with newer photos and content.
