How to make Shengdanyachi Amti -
Delightful gravy of roasted peanuts - a popular Maharashtrian preparation
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Peanuts (मूंगफली), Ghee (घी)
Cuisine : Maharashtrian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Simple Palak Dal Rajasthani Panchmel Dal - SK Khazana Puliseri Dal Fry -- SK Khazana
Shengdanyachi Amti Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Shengdanyachi Amti Recipe
Peanuts roasted and peeled 1 1/2 cups
Ghee tablespoons
Green chillies 2
Cumin seeds 1 teaspoon
Curry leaves 10-12
Red chilli powder 1 1/2 teaspoons
Kokum petals 4-5
Salt to taste
Sugar 1 tablespoon
Curry leaves deep-fried a few
Cloves 4
Garlic chopped 1 teaspoon
Method
Step 1
Put peanuts in a blender jar, add sufficient water and grind.
Step 2
Heat ghee in a non-stick pan. Slit green chillies. Add some more water to the ground peanuts to get the required consistency.
Step 3
Add cumin seeds to the pan and saute till they begin to change colour. Add green chillies and curry leaves and saute for ½ minute. Add red chilli powder and sauté for 1-2 minutes.
Step 4
Add ground peanuts and kokum and mix well. Add salt and sugar and mix well and cook on medium heat for 5-7 minutes.
Step 5
Transfer into a serving bowl, garnish with a few fried curry leaves and serve hot.
Nutrition Info
Calories : 2068 Kcal
Carbohydrates : 77.3 gm
Protein : 90.3 gm
Fat : 155.1 gm
Other : Zinc- 11.9mg
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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.
