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1
Ground Peanuts: Lightly toss whole peanuts (prefferably without skin) in a pan on low heat.As soon as they turn golden brown,take the pan off the flame and let it cool.Once cooled, grind the peanuts to a grainy texture.Make sure not to grind it to a fine powder.
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2
Heat a pan and add the olive oil.Keep on a low to medium flame.
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3
Add the cumin seeds and let it temper until it turns light brown.
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4
Add the garlic paste followed with ginger paste.
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5
Make sure to stir at regular intervals.
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6
Next add the ground peanuts.Saute it for 1-2 minutes then add the the baby potatoes (skin on for its nutritive value).
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7
Sprinkle a little water if the ingredients start sticking to the pan.
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8
Add the salt and sugar.
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9
Mix it well until all the ingredients have blended with each other.
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10
At this stage add the water,cover with a tight lid and let it cook until the potato is tender.
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11
To check if the potato is cooked, stick a toothpick in and if it goes through smoothly; then its done.
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12
Any excess water left in the pan needs to be dried out slowly as this is a dry starter.
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13
For the final touches,squeeze in the lemon juice and sprinkle on the chopped coriander.
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14
VOILA,its ready.enjoy!
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15
Serving Suggestion: Poke in individual tootpicks in each of the baby potatoes and serve on a bed of lettuce.
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16
For a little kick,sprinkle on some blak pepper.
