peanut amti recipe or a simple maharashtrian peanut curry that is made on fasting days like navratri, mahashivratri or ekadashi. since we are fasting on all nine days, i try to make healthy food which is delicious too.
usually i don’t look beyond arbi (colocasia), potatoes and sabudana (tapioca pearls) for fasting recipes. more so as these are easily available. however, this time i wanted to include healthy & nutritious ingredients. luckily i have been able to get some great stuff like buckwheat grains and amaranth which are used during navratri.
the curry is made with roasted ground peanuts and is very easy. its also called as shengdanyachi amti in marathi where shengdana means peanuts and amti means curry. i have adapted this recipe from the cookbook annapurna. made some changes in the method of preparation and adapted it to suit our taste buds.
i served the peanut amti with steamed samo or samvat or varai rice (also known as barnyard millet) and a side cucumber-carrot salad. this peanut curry can also be served with samvat or vari pulao.
shengdanyachi amti or peanut amti recipe
peanut amti recipe | shengdanyachi amti recipe
peanut amti recipe - a simple and easy peanut curry for navratri fasting from the maharashtrian cuisine.
ingredients (1 cup = 250 ml)
- ¾ cup peanuts (moongphali)
- 1 green chili (hari mirch)
- ½ inch cinnamon (dalchini)
- 2 cloves (lavang)
- 1 teaspoon powdered jaggery (gud)
- 2 to 3 kokums * check notes
- 1.5 cups water
- ½ cup water for grinding
- ½ teaspoon cumin (jeera)
- 1 tablespoon ghee
- rock salt (sendha namak) as required
- few chopped coriander leaves (dhania patta) for garnishing
how to make recipe
- 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 1/2 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 1/4 tsp of it and add when you add water.
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