Shangdanyachi aamti

    35 mins

    This recipe can described as a Maharashtrian way of cooking peanut curry. It tastes great with khichadi. You can also try it with steamed plain rice.


    Maharashtra, India
    1 person made this

    Serves: 4 

    • 2 cups roasted peanuts
    • 3 to 4 green chillies
    • 3 tablespoons coriander leaves
    • 2 tablespoons vegetable oil
    • 2 teaspoons cumin seeds
    • 2 tablespoons chopped onions
    • 1 teaspoon haldi (turmeric) powder
    • 1/2 teaspoon red chili powder
    • salt as needed
    • 1 cup 1 cup water

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Grind peanuts, green chilies and coriander leaves and grind in a mixture grinder to make fine paste. Use little water if required.
    2. Now pour oil on a hot pan, add cumin seeds and chopped onions. Stir and fry the onions until turn a bit pink.
    3. Add the peanut paste, and sprinkle haldi and red chili powders.
    4. Add salt and 1 cup of water. Boil for 5 minutes.

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