Peanut Curry or Shengdanachi Amti is a Maharashtrian curry made especially during fasting days. This curry is usually served with varicha bhaat which is made using samo seeds. This varicha bhaat and no onion and no garlic Maharashtrian peanut curry is usually made during the holy month of Shravan or Navratri when most people observe a fast.
Ingredients that go in making Indian peanut curry vegan:
- Peanuts: Peanuts are the star ingredients. So, use fresh peanuts in this amti recipe.
- Coconut: Little bit of freshly grated coconut is added to make the vegan peanut curry. If fresh coconut is not available, you can use desiccated coconut too.
- Spices: Spices like green chilies, red chili powder, cloves, cumin seeds and kokum petals are used in this upvasachi amti recipe. Kokum petals add a little bit of tanginess and makes the Indian peanut curry delicious.
- Curry leaves: Curry leaves are added while giving the tadka with cumin seeds while making the curry. It adds a delicious earthy flavor to the recipe being prepared.
- Jaggery: Jaggery adds a little bit of sweetness to the curry. But the tanginess of kokum petals, mild heat from chilies and sweetness from jaggery adds wonderful flavor to the curry and makes it absolutely delicious.
- Ghee: Ghee or clarified butter is added initially while providing the tadka.
This peanut recipe is also known as upvasachi amti. You can also try other no onion no garlic recipes like:
Steps to make peanut curry vegetarian:
- Heat a kadai or sauce pan and dry roast the peanuts till they turn crispy and brownish.
- After cooling, peel them by rubbing them against each other between palms.
- Grind the peeled roasted peanuts, grated coconut, cloves, and green chilies to a fine paste by adding ½ cup water. Keep it aside.
- Heat a kadai or saucepan. Add ghee. After ghee gets heated, add cumin seeds, and let them flutter.
- Add curry leaves and fry for few seconds.
- Pour the Maharashtrian peanut curry into the kadai or saucepan and mix well. Add ½ cup water if needed.
- Let it come to a boil. Then add jaggery and mix well.
- Simmer for 5 minutes.
- Add kokum petals and mix and simmer for 5 minutes.
- Add salt to taste and mix.
Also read >>> Puran poli recipe
Health benefits of peanuts:
Peanuts are high in protein and fiber and helps to improve satiety and aids in weight loss. They are rich in vitamin B6 and vitamin E and lots of minerals like magnesium, zinc, iron, magnesium, etc. Peanuts also help in anti-aging.
Peanut Curry | Shengdanyachi Amti
Ingredients
- 2 cups peanuts
- 4 tablespoon coconut grated
- 3 green chilies
- 1 teaspoon red chili powder
- 3 tablespoon jaggery grated
- 2 cloves
- 4 kokum petals
- 1 sprig curry leaves
- 2 tablespoon desi ghee/clarified butter
- 1 teaspoon cumin seeds
- water as needed or 1/2 cup
- To taste salt
Instructions
- Heat a kadai or sauce pan and dry roast the peanuts till they turn crispy and brownish.
- After cooling, peel them by rubbing them against each other between palms.
- Grind the peeled roasted peanuts, grated coconut, cloves, and green chilies to a fine paste by adding ½ cup water. Keep it aside.
- Heat a kadai or saucepan. Add ghee. After ghee gets heated, add cumin seeds, and let them flutter.
- Add curry leaves and fry for few seconds.
- Pour the Maharashtrian peanut curry into the kadai or saucepan and mix well. Add ½ cup water if needed.
- Let it come to a boil. Then add jaggery and mix well.
- Simmer for 5 minutes.
- Add kokum petals and mix and simmer for 5 minutes.
- Add salt to taste and mix.
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Note: This post was published on 02-Oct-2016. Today I am re-posting it with new and updated images.
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