Groundnut oil, known for its fragrant, nutty taste is essential to most cuisines in India. Known for its amazing health benefits, ‘moongfali ka tel’ as it is also known, adds a distinct flavor to many delicious recipes.
We have handpicked some lip-smacking ones from different regions of India, that you should definitely try out!
Simple yet different, these dishes will inspire you to add a twist to your usual food.
Recipes with Groundnut Oil:
This is a simple Punjabi dish, a traditional curry made from wholesome lentils, which is thick and spicy.
1 cup urad dal and 1/4 cup Fortune Chana Dal pre-soaked for 4-5 hours, 5 green chilies slit lengthwise, one finely chopped onion, a finely chopped tomato, ginger-garlic paste, 1/4 tbsp red chili powder, 3 tbsp peanut oil, 7 mint leaves chopped and salt to taste.
Pressure-cook the lentils in 5 cups of water with the ginger-garlic paste. Cook till soft and set aside to cool. Heat Fortune Groundnut oil in a pan; add the chopped onions. Sauté onions till brown and transparent and add in the ginger garlic paste. Add slit green chilies and sauté till the mixture becomes golden brown. Add chopped tomatoes and stir till oil leaves the sides. Add this hot mixture to the cooked lentils. Add salt and let the dal cook until it thickens and becomes creamy. Garnish with chopped mint leaves and a dollop of butter.
You can relish this simple and satisfying dal with roti and rice!
P.C: Desi Food Buzz
This is a traditional Maharashtrian rice dish made with spicy brinjals (vangi). The aroma of the Vangi Bhath will lure anyone to eat a little more!
Dry spices: Dry red chilies, coriander seeds, jeera, cinnamon stick, black peppercorns, cloves, bay leaf, sesame seeds and dry desiccated coconut.
Brinjals, rice, curd, jeera, chopped green chilies and onions, curry leaves and salt to taste; roasted cashews and coriander for garnish.
Dry roast all the spices in a hot pan and add desiccated coconut and sesame seeds after you switch off the gas. Roast till the mixture becomes golden and let it cool. Grind this masala into a fine powder. Heat Fortune Groundnut oil in a heavy-bottomed pan and add cumin seeds. As the cumin seeds crackle, add chopped onions, curry leaves and green chilies. Add bite-sized chopped brinjals to the pan, sauté for 3-4 minutes. Next, add the ground masala, curd and rice to the brinjal mixture. Stir in water and add salt to taste. Mix thoroughly and cook on a low flame until the rice is cooked. Once done, garnish with cashews and chopped green coriander. Your Vangi Bhath is ready!
Lauki Kofta Curry:
This yummy yet healthy curry from the North has many reasons to be loved. Fried or steamed koftas made from lauki/bottle gourd look inviting and taste delicious in a spicy red curry!
Koftas: 1 cup grated lauki, 1/2 cup grated boiled potato, 3/4 cup Fortune Besan, 1/2 cup grated paneer, finely chopped onion, red chili, turmeric and coriander powder, salt and Fortune Groundnut oil for frying.
2 finely chopped onions, 3/4 cup grated dry coconut, 1/2 inch ginger, few garlic cloves, 4 tbsp groundnut oil, garam masala, red chili powder, coriander and turmeric powders.
Mix all the kofta ingredients together thoroughly and make small lemon-sized balls of the mixture. Fry these balls in hot Fortune Groundnut oil till brown and crispy. In a pan, roast onion and add coconut till it turns brown. Add ginger and garlic to the mix and grind it to a fine paste. Heat Fortune Groundnut oil in a pan and add in the paste. Once the oil starts leaving the sides, add in garam masala, turmeric, red chili and coriander powders. Mix thoroughly. Add 3 cups of water to this mixture and pop in the fried koftas. Put a lid on the pan and let it cook for 5 minutes. Once done, remove from flame and garnish with fresh coriander leaves.
North Indians prefer to relish this curry after keeping it for 2-3 hours, so that the koftas soak in the spices from the curry and become really juicy and soft! The longer the wait, the more delicious the Kofta Curry!
Using a high quality oil like the light and flavorful Fortune Groundnut Oil will make a significant difference to the finished dish – so be picky about what oils are on your shelf and what ingredients go into these delectable dishes. After all, they say you are what you eat!
P.C: Veg Recipes of India