Peanut Amti

Shengdanyachi amti recipe – a simple and easy peanut curry for Navratri fasting from the Maharashtrian cuisine.

Ingredients

• ▢¾ cup peanuts
• ▢1 green chilli
• ▢½ inch cinnamon (dalchini)
• ▢2 cloves (lavang)
• ▢1 teaspoon powdered jaggery
• ▢2 to 3 kokum * check notes
• ▢1.5 cups water
• ▢½ cup water for grinding
• ▢½ teaspoon cumin
• ▢1 tablespoon ghee
• ▢rock salt (edible and food grade) (sendha namak) as required
• ▢few chopped coriander leaves for garnishing

Instructions 

• Dry roast the peanuts in a pan on a low flame till golden. Don’t burn them.
• Remove and let the peanuts cool.
• Then just rub the peanuts between your palms. Their skins will peel off. Do this with all the roasted peanuts. The skins have to be removed from all the peanuts.
• If you can get peanuts without their skins, then it’s easy.
• Take the peanuts in a grinder and powder them coarsely.
• Then add green chillies, cinnamon, cloves and 1/2 cup of water to the same jar.
• Grind the peanuts along with the rest of the ingredients to a smooth paste.
• Heat ghee in a pan.
• Splutter the cumin seeds in the ghee.
• Add the peanut paste followed by 1.5 cups of water.
• Stir very well.
• Then add the kokum, salt and jaggery.
• On a low flame simmer the peanut curry for 7 to 8 minutes with stirring at intervals.
• If the curry thickens, then thin it slightly by adding little water.
• Serve the peanut curry garnished with coriander leaves with vari rice or vari pulao.