Spicy Boiled Peanuts with Jicama - Easy to Make
Pressure cook the peanuts with salt, cumin seeds and and green chillies. Make Ghee Tadka with cumin, green chillies and ginger, then saute the diced Jicama briefly. Stir in the boiled peanuts and simmer for a few min. Garnish with fresh coriander (cilantro) and fresh grated coconut. Serve hot, with a lime/lemon wedge on the side.
Equipment
- pressure cooker preferred - for cooking peanuts if not available, can be made on stove-top, but will take much longer; see Recipe Notes for details
- small stainless steel insert container that fits inside the pressure cooker pot for cooking peanuts in the pressure cooker
Ingredients
- 1 cup Raw Peanuts small-medium sized peanuts preferred American Redskin peanuts may be too big; Spanish peanuts OK;
- 2 cups Jicama - peeled and diced; about 300 g fresh Jicama; if not available, use water-chestnuts (singoda/singada, Pani-Phal)
- 1 whole Serrano pepper- slit lengthwise into quarters divide into 2 equal portions
- 1 tsp Ginger - finely chopped: divided into 2 portions: 1/2 tsp each
- 1 tsp Ghee For vegan: use any mild flavored oil; I recommend peanut oil.
- 1 tsp Cumin seeds - divided into 2 portions: 1/2 tsp each
- 1/2 tsp Salt - divided into 2 portions: 1/4 tsp each
- 1 tsp Sugar
Garnish
- 1 tbsp fresh grated coconut
- 2 tbsp fresh Coriander leaves (cilantro) - trimmed and chopped
- 1 whole lime/lemon, cut into wedges
Instructions
- Add 1/2 cup water to raw peanuts in a stainless steel bowl or pressure cooker insert container. Add 1/2 tsp cumin seeds, 1/2 of the green chilli pepper, one portion of ginger and 1/4 tsp salt; soak for 10 min.
- Place a rack in the pressure cooker pot and add 2 cups water. Place the peanut container on the rack, close the lid and pressure cook for 5 min.
- Remove lid after natural pressure release - about 10 min
- While peanuts are cooking, peel and dice the Jicama: Slice the peeled Jicama into 1/4 inch (1/2 cm) slices; cut slices into 1/4 inch (1/2 cm) sticks; turn 90degrees and cut into 1/4 inch (1/2 cm) cubes m
- 2 cups diced Jicama
- Heat Ghee in a medium (2 quart/liter) heavy bottom saucepan or frying pan. Add cumin seeds, ginger and green chillies
- Add diced Jicama
- Splash about 1 tbsp water and saute for 2-3 minutes. the Jicama becomes a little translucent as it cooks
- Add the boiled peanuts
- Stir, cover and and simmer for 4-5 min, to let flavors blend
- Meanwhile, wash and chop the fresh coriander (cilantro)
- Garnish with chopped coriander and fresh grated coconut.
- Serve hot with a lime/lemon wedge on the side
- Enjoy!
Notes
No Pressure cooker?
No worries... Cook the peanuts on the stove-top in a heavy bottom pot as follows:- Place about 2 cups water in a heavy bottom pot
- Add peanuts and seasonings: salt, cumin seeds, ginger and green chillies
- Stir and let peanuts soak for about 10 min
- Bring the mixture to a boil on high heat, then lower the heat and simmer, partially covered, about 20-25 min, stirring occasionally. Add more water (1/2-3/4 cup) if it seems as if it is evaporating too quickly
- peanuts should be cooked and the cooking liquid is mostly absorbed or evaporated: there should be about 1/2 cup liquid left.
To make this recipe without peanuts:
If you want to make this dish for someone with peanut allergies, follow these directions:- Heat 1 tsp Ghee, and add 1/2 tsp cumin seeds, green chillies and ginger
- Add 2 tbsp sunflower seeds (or Pumpkin seeds) and stir-fry for about 1 min on low-medium heat
- Add 2 cups diced Jicama, 1/4 cup water, 1/4 tsp salt and 1 tsp sugar; stir, cover and simmer 4-5 min.
- Garnish with fresh coriander and fresh grated cconut.
- Serve immediately, with a lime/lemon wedge on the side.
Storing Leftovers:
Cook leftovers briefly in the microwave for 1-2 min on Hi: this will prevent the coconut garnish from spoiling. Cool to room temperature before transferring to lidded storage containers - I prefer to store in glass containers, rather than plastic. In refrigerator:- Consume within 2-3 days
- Reheat in microwave or on the stove-top before serving
- Good for 3-4 weeks, perhaps longer
- Thaw, then reheat in microwave or on the stove-top before serving
Nutrition
Calories: 181kcalCarbohydrates: 11gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 203mgPotassium: 285mgFiber: 5gSugar: 2gVitamin A: 31IUVitamin C: 14mgCalcium: 39mgIron: 2mg
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