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 pulao or Kuttu ki khichdi.
If you are looking for more vrat/fasting recipes then do check:
Peanut Amti
INGREDIENTS
- ¾ cup peanuts
- 1 green chili
- ½ inch cinnamon (dalchini)
- 2 cloves (lavang)
- 1 teaspoon powdered jaggery
- 2 to 3 kokums * check notes
- 1.5 cups water
- ½ cup water for grinding
- ½ teaspoon cumin
- 1 tablespoon ghee
- rock salt (sendha namak) as required
- few chopped coriander leaves for garnishing
INSTRUCTIONS
- 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.
Hi… I hv referred this site ample of times… Recipes r just gr8… Do we hv any option for equivalently gr8 recipes for non veg also?
Thanks Akshay. We only share vegetarian recipe on the blog.
The peanut curry was ossam. I didnt put cinnamon n clove but then too the taste was marvelous…
Thank u for such a nice recipe
welcome and thankyou so much bhagyashree.
nice recipe. i also add some fewsh coconut while grinding peanuts.It gives little bit thickness to the gravy and also tastes good.
thanks anjali for sharing your suggestion. will try next time.
Good recipe. I tried this with brown-rice based noodles/ seviyan. Goes well with it.
The peanut aroma-n-taste was not quite apparent with the cloves, cinnamon and a bit of tamarind. Mild and good.
thanks kavitha for your positive feedback.
Its unique n good tasty one
thanks renu
interesting variation to normal peanut chutney
thanks veena
can we have it with idli or dosa?
the curry is not thick but slightly thin. but you can try. i have not added curry leaves, but i think if you add a tempering of mustard seeds, curry leaves and asafoetida/hing, it will taste good and then can be had with idli or dosa.
Very easy and comforting curry.. love it! 🙂