Soak peanuts in warm water for at least an hour (it should soak nicely, otherwise it will not cook well!”) and then pressure cook.
Heat the oil in a large pan. Add onions and fry till they are soft and golden brown (“Aiyo, watch it! Not too much, if it becomes completely brown, it will taste bitter!”) Add turmeric, fry for a few seconds (“the turmeric should not taste raw!”)
Add the red chilly powder and the curry leaves, fry for a couple of seconds and then add the peanuts and potatoes. Add salt. Add a little water (“take the water from the cooker! all nice nutrients of the peanuts are in there!”). Add the slit green peppers (“this is just for the nice fragrance, I alllways take out the seeds, you know the seeds are not very good for the stomach!”).
Cover and cook for about 10-15 minutes or so, till the gravy thickens (“the more you boil the better the spices get infused in the peanuts, so pour some more water if needed.”).
Enjoy with hot chappatis!
“Now, molay, remember, this has lots of proteins and starch and good fat, but its heavy, so it’s always good to complete the meal with yogurt and salad, mind you!”
I’ve sometimes left out the potatoes for a sharper curry. The potatoes tend to make it smoother and starchier.