peanut amti or peanut curry for fasting
Recipe type: Curries
peanut amti – a simple and easy peanut curry for navratri fasting from the maharashtrian cuisine.
- ¾ cup peanuts
- 1 green chili
- ½ inch cinnamon
- 2 cloves
- 1 tsp powdered jaggery
- 2 to 3 kokums * check notes
- 1.5 cups water
- ½ cup water for grinding
- ½ tsp cumin
- 1 tbsp ghee
- rock salt as required
- few chopped coriander leaves for garnishing
- 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 removed from all the peanuts.
- if you can get peanuts without their skins, then its easy.
- take the peanuts in a grinder and powder them coarsely.
- then add green chilies, cinnamon, cloves and ½ cup water in 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 water.
- stir very well.
- then add the kokums, 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.
if you do not have kokum, then substitute with tamarind or tamarind paste. just add a small piece of tamarind to the peanuts while grinding. for tamarind paste, you can use about ¼ tsp of it and add when you add water.