Maharashtrian Peanut Curry Recipe | Shengdanachi Amti | Nutty & Spicy Delight
Description:
If you’re craving the authentic taste of Maharashtra, look no further than this Shengdanachi Amtiβa delightful peanut curry that combines nutty, spicy, and tangy flavors. The richness of roasted peanuts, the heat of green and red chilies, and the subtle sweetness from jaggery come together in a dish that is a must-try for anyone exploring Maharashtrian cuisine. Serve it alongside steamed rice or bhakri for a comforting and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Peanuts (Moongphali) | 2 cups (or roasted peanuts) |
| Fresh Coconut (grated) | 1/2 cup |
| Green Chillies | 3 |
| Dry Red Chillies | 2 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Jaggery (grated) | 3 tablespoons |
| Cloves (Laung) | 2 |
| Kokum (Malabar Tamarind) | 4 pieces |
| Curry Leaves | 1 sprig |
| Ghee | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Water | As needed |
| Salt | To taste |
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 4
Instructions:
-
Roast the Peanuts:
Heat a wok or kadai over medium heat. Dry roast the raw peanuts until they become crispy and turn slightly brown. Once roasted, allow them to cool down and peel the skin by rubbing them between your palms. Alternatively, you can use peeled and roasted peanuts available in stores. -
-
Grind the Paste:
In a mixer grinder, combine the peeled peanuts, grated coconut, cloves, green chilies, dry red chilies, and 1/2 cup of water. Grind everything into a smooth, fine paste. Set the paste aside for later use. -
Prepare the Tempering:
Heat ghee in the same kadai or wok. Once the ghee is hot, add the mustard seeds and cumin seeds. Let them splutter for a few seconds, releasing their aroma. -
Fry the Curry Leaves:
Add the curry leaves to the wok and fry them briefly, allowing their flavor to infuse the oil. -
Cook the Peanut Curry:
Now, add the ground peanut-coconut paste to the kadai. Mix everything well and add 1/2 cup of water if the curry appears too thick. Stir in the kokum, turmeric powder, grated jaggery, and salt to taste. -
Simmer and Adjust:
Allow the curry to simmer on low heat for about 10 minutes. This will let the flavors meld together and thicken the curry. Adjust the salt and sweetness if needed, ensuring the balance of flavors is just right. -
Serve:
Serve your warm Shengdanachi Amti (Peanut Curry) with steamed rice, bhakri, koshimbir (salad), aloo palak sabzi (potato spinach curry), and a side of pickle for an authentic Maharashtrian meal.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 7 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Sugars | 6 g |
| Sodium | 120 mg |
Cooking Tips:
- Kokum Substitute: If kokum is unavailable, you can use tamarind pulp for a similar tangy effect.
- Adjusting Spice Levels: If you prefer a milder curry, reduce the number of green and dry red chilies. Alternatively, increase the number for extra heat.
- Storage: This curry can be stored in the refrigerator for up to 2 days and reheated before serving.
Delve into the flavors of Maharashtra with this vibrant, comforting Shengdanachi Amti. Whether youβre preparing a quick lunch or a special dinner, this peanut curry promises to elevate your meal with its bold, yet balanced, flavors.
