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.

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.

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shengdanyachi amti

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

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Peanut Amti

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


  • 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.

Nutrition Info (approximate values)

Nutrition Facts
Peanut Amti
Amount Per Serving
Calories 263 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 836mg36%
Potassium 240mg7%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 135IU3%
Vitamin C 1.8mg2%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste 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

    • Thanks Akshay. We only share vegetarian recipe on the blog.

  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

    • welcome and thankyou so much bhagyashree.

  3. 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.

  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.

    • thanks kavitha for your positive feedback.

  5. Its unique n good tasty one

    • thanks renu

  6. interesting variation to normal peanut chutney

    • thanks veena

  7. 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.

  8. Very easy and comforting curry.. love it! 🙂