Tangy Peanut Curry with Coconut & Jaggery

Peanut Curry Recipe: A Nutritious & Flavorful Delight

Cuisine: Indian
Course: Lunch
Diet: High Protein Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

If you’re looking for a flavorful, protein-packed dish to satisfy your hunger while still being nourishing, this Peanut Curry recipe is just what you need. Made with simple ingredients like roasted peanuts, coconut, jaggery, and aromatic spices, this dish offers a perfect balance of spicy, sweet, and tangy flavors. It pairs wonderfully with Varicha Bhaat (a fasting rice dish) or even a simple Sabudana Khichdi. Whether for a fasting day or a hearty meal, this curry is sure to become a family favorite.

Ingredients

Instructions

1. Roast the Peanuts
   Start by heating a wok or kadai over medium heat. Add the raw peanuts and dry roast them until they turn crispy and slightly brown. Stir occasionally to ensure even roasting. Once done, remove the peanuts from the pan and let them cool. Once cool enough to handle, rub the peanuts between your palms to peel off the skins.

2. Make the Peanut Paste
   Take the peeled roasted peanuts, grated coconut, cloves, and green chillies, and grind them into a fine paste using a blender or mixer grinder. Add about 1/2 cup of water to make the grinding process easier and to achieve a smooth consistency. Set the peanut paste aside for later use.

3. Heat the Ghee
   In the same wok or kadai, heat the ghee on medium heat. Once the ghee is hot, add the cumin seeds and allow them to splutter, releasing their aromatic flavor into the oil.

4. Fry the Curry Leaves
   Add the curry leaves to the ghee and sauté them for a few seconds, letting the fragrance of the curry leaves infuse into the oil.

5. Add the Peanut Paste
   Pour the prepared peanut paste into the wok and mix well. At this stage, you can add 1/2 cup of water if the curry appears too thick. Stir the mixture thoroughly to combine the paste with the ghee and spices.

6. Simmer and Flavor
   Allow the curry to come to a boil. Once boiling, add the grated jaggery and stir well to ensure it dissolves completely. Let the curry simmer for about 5 minutes to allow the flavors to meld together.

7. Add Kokum
   Add the kokum petals to the curry. These will impart a tangy flavor, balancing the richness of the peanuts and sweetness of the jaggery. Let the curry simmer for another 5 minutes, allowing the kokum to release its unique flavor.

8. Season with Salt
   Add salt to taste and mix everything together. Once the curry is nicely blended and has thickened to your desired consistency, remove it from heat.

9. Serve
   Serve the Peanut Curry hot. It is traditionally served with Varicha Bhaat (a type of fasting rice) or can be paired with other fasting dishes like Sabudana Khichdi for a fulfilling meal.

Tips for Perfect Peanut Curry:

• Peanuts: Make sure the peanuts are roasted well to bring out their full flavor. Roasting them until crispy ensures the curry has a rich, roasted nutty taste.
• Jaggery: The sweetness of jaggery can be adjusted based on your preference. If you like a sweeter curry, feel free to add a bit more jaggery.
• Kokum: Kokum adds a unique tang to the curry, but if you can’t find it, you can substitute it with a little tamarind paste, although the taste will differ slightly.

Nutritional Information (per serving)

This Peanut Curry is a perfect example of how traditional ingredients can be combined to create a hearty, flavorful dish that’s both nutritious and satisfying. Whether you enjoy it during fasting days or simply crave a different curry experience, this recipe will not disappoint.