peanut amti recipe | peanut curry for fasting, shengdanyachi amti recipe

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.

shengdanyachi amti

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.

peanut amti recipe, peanut curry recipe, shengdanyachi amti recipe

if you are looking for more vrat/fasting recipes then do check:

Peanut Amti

5 from 1 vote
Author:Dassana Amit
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
Course:side dish
Calories: 263kcal
Servings (change the number to scale):3 to 4
peanut amti recipe, shengdanyachi amti recipe
shengdanyachi amti recipe - a simple and easy peanut curry for navratri fasting from the maharashtrian cuisine.


(1 CUP = 250 ML)
  • 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

HOW TO MAKE Peanut Amti

  • 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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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15 comments/reviews

  1. 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?5 stars

  2. 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

  3. nice recipe. i also add some fewsh coconut while grinding peanuts.It gives little bit thickness to the gravy and also tastes good.

  4. 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.

    • 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.