Chefstoppe || peanut amti recipe | peanut curry for fasting, shengdanyachi amti recipe

Prep Time

15 mins
Cook Time

10 mins
Serving
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Ingredients

Grocery List

3/4 cup peanuts

1 green chili

1/2 inch cinnamon (dalchini)

2 cloves (lavang)

1 teaspoon powdered jaggery

2-3 kokums * check notes

1.5 cups water

1/2 cup water for grinding

1/2 teaspoon cumin

1 tablespoon Ghee

rock salt (edible and food grade) (sendha namak) a

few chopped coriander leaves for garnishing

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Source : vegrecipesofindia

Direction

How To Prepare?

1. Dry roast the peanuts in a pan on a low flame till golden. Dont burn them.
2. Remove and let the peanuts cool.
3. Then just rub the peanuts between your palms. Their skins will peel off. Do this with all the roasted peanuts. The skins have to removed from all the peanuts.
4. If you can get peanuts without their skins
then its easy.
5. Take the peanuts in a grinder and powder them coarsely.
6. Then add green chilies
cinnamon
cloves and 1/2 cup water in the same jar.
7. Grind the peanuts along with the rest of the ingredients to a smooth paste.
8. Heat ghee in a pan.
9. Splutter the cumin seeds in the ghee.
10. Add the peanut paste followed by 1.5 cups water.
11. Stir very well.
12. Then add the kokums
salt and jaggery.
13. On a low flame simmer the peanut curry for 7 to 8 minutes with stirring at intervals.
14. If the curry thickens
then thin it slightly by adding little water.
15. Serve the peanut curry garnished with coriander leaves with vari rice or vari pulao.