How to make Peanut Curry Recipe - An unusual peanut curry made especially for fasts, mildly spiced

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Peanuts (मूंगफली), Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Gujarati

Course : Dals and Kadhis

Peanut Curry

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Peanut Curry checkout Shengdanyachi Amti , Shengdanyachi Amti . You can also find more Dals and Kadhis recipes like Tri Colour Dal, Sprouted Moong Kadhi , Bean Sprout Kadhi, Toi Kadhi. Or try out these recipes from Gujarati Cuisine like Sambariya , Chocolate Gor Papdi, Post Ka Murgh, Tendli Sambariya.

Peanut Curry Recipe Card

Peanut Curry
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Peanut Curry

  • Peanuts 1/2 cup

  • Fresh coriander leaves a few sprigs

  • Green chillies 2-3

  • Coconut,scraped 1/4 cup

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Cinnamon 1 inch stick

  • Cloves 2

  • Salt to taste

  • Sugar 1 teaspoon

  • Lemon juice 1 tablespoon

Method

Step 1

Dry roast peanuts till crisp. Cool, peel and keep aside. Clean, wash and roughly chop coriander leaves.

Step 2

Remove stems, wash and roughly chop green chillies. Combine coriander leaves, green chillies and coconut and grind to a paste using a little water.

Step 3

Heat ghee in a thick-bottomed vessel, add cumin seeds, cinnamon and cloves and sauté for a minute. Add the ground paste and sauté on medium heat for a minute.

Step 4

Add the roasted peanuts and salt along with two to three cups of water and simmer on low heat till peanuts are tender and gravy is thick.

Step 5

Add sugar and lemon juice, stir and continue to cook for a minute. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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