Maharashtrian Peanut Curry Recipe | Shengdanachi Amti | Nutty & Spicy Delight
Discover the authentic taste of Maharashtra with this Peanut Curry Recipe | Shengdanachi Amti. Made with roasted peanuts, coconut milk, and aromatic spices, this nutty and spicy Maharashtrian curry is perfect with rice or Bhakri. Enjoy a nutritious and flavorful meal with our easy-to-follow recipe.
If you're looking to bring the authentic flavors of Maharashtra into your kitchen, this Peanut Curry Recipe | Shengdanachi Amti is a perfect choice. This traditional Maharashtrian curry, known locally as Shengdanachi Amti, is a nutty and spicy delight that will tantalize your taste buds and add a unique twist to your usual curry repertoire. Let’s dive into the rich and aromatic world of this regional specialty.
Maharashtrian cuisine is known for its bold flavors and diverse ingredients, and this peanut curry is no exception. The curry combines the earthy taste of peanuts with the heat of green chilies, the tanginess of tamarind, and the aromatic blend of spices. It’s a delightful dish that offers a harmonious balance of flavors, typical of traditional Maharashtrian cooking.
This Peanut Curry is not just flavorful but also packed with nutritional benefits. Peanuts are a rich source of protein, healthy fats, and essential vitamins and minerals such as magnesium, vitamin E, and folate. This makes the curry a great choice for those looking to incorporate more plant-based protein into their diet. The inclusion of coconut milk adds a dose of healthy fats and a creamy texture that’s hard to resist.
Shengdanachi Amti is incredibly versatile and can be enjoyed as a main course for lunch or dinner. It pairs wonderfully with steamed rice, giving you a comforting and satisfying meal. The creamy, nutty curry with the soft texture of rice is a match made in heaven. For a complete Maharashtrian thali experience, you can serve this curry with other traditional dishes such as Bhakri (a type of flatbread made from millets or rice flour), Koshimbir (a fresh and crunchy salad), and a simple stir-fry of seasonal vegetables.
Serve the Peanut Curry (Shengdanachi Amti) along with Steamed Rice, Bhakri, Koshimbir, Aloo Palak Sabzi and Pickle.
Cooking Tips
Roasting Peanuts: For an enhanced flavor, roast the peanuts until golden brown before grinding them into a paste. This brings out the natural oils and adds depth to the curry.
Spice Level: Adjust the number of green chilies based on your spice preference. Maharashtrian cuisine can be quite spicy, but you can always tone it down to suit your taste.
Consistency: If you prefer a thicker curry, let it simmer longer to reduce the coconut milk. For a thinner consistency, add a bit more water or coconut milk.
In conclusion, this Peanut Curry Recipe | Shengdanachi Amti is a delightful dish that brings the authentic flavors of Maharashtra to your home. It's nutritious, flavorful, and easy to prepare, making it an excellent choice for any meal. Serve it with rice, Bhakri, and a side of fresh Koshimbir for a complete and satisfying Maharashtrian meal. Enjoy the rich, nutty, and spicy goodness of this traditional curry and make your meal times special.
If you like this recipe, you can also try other Fasting recipes such as
15 M
20 M
35 M
4 Servings
Ingredients
- 2 cups Raw Peanuts (Moongphali) , or roasted peanuts
- 1/2 cup Fresh coconut , grated
- 3 Green Chillies
- 2 Dry Red Chillies
- 1/2 teaspoon Turmeric powder (Haldi)
- 3 tablespoons Jaggery , grated
- 2 Cloves (Laung)
- 4 Kokum (Malabar Tamarind)
- 1 sprig Curry leaves
- 2 tablespoon Ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- Water , as needed
- Salt , to taste
How to make Maharashtrian Peanut Curry Recipe | Shengdanachi Amti | Nutty & Spicy Delight
To begin making the Peanut Curry recipe, heat a wok/kadai and dry roast the peanuts till they turn crispy and brownish.
After cooling, peel them by rubbing them against each other between palms. You can alternatively use peeled and roasted peanuts available in the market.
Grind the peeled roasted peanuts, grated coconut, cloves, green chillies, red chillies to a fine paste by adding 1/2 cup water in a mixer grinder. Keep it aside.
Heat a kadai/wok. Add ghee and once it gets heated, add cumin seeds and mustard seeds and let them splutter.
Add curry leaves and fry for few seconds. Now pour the peanut curry into the kadai and mix well. Add 1/2 cup water if needed, kokum, turmeric powder, jaggery, salt to taste and mix well.
Simmer for 10 minutes until the Peanut Curry thickens, gets a tangy taste from the kokum and forms a smooth consistency. Check the salt and adjust to suit your taste.
Serve the Peanut Curry (Shengdanachi Amti) along with Steamed Rice, Bhakri, Koshimbir, Aloo Palak Sabzi and Pickle.
