Peanut Curry Recipe
Ingredients
| Raw peanuts - 500 grams | ||
| Poppy, corriander, cumin seeds and til - 1 teaspoon each | ||
| Red chillies | 2 | |
| Mango powder | 1 Teaspoon | |
| Coconut | 1/4 | |
| Turmeric powder | 1/2 Teaspoon | |
| Small onions - 2, minced | ||
| Big tomato - 1, blanched and sliced | ||
| Jaggery | 1 Teaspoon, grated | |
| Coriander leaves | 4 | |
| Salt and chilli powder - to taste | ||
Directions
MAKING
1. In a grinder add poppy, corriander, cumin seeds, til, chillies and coconut. Grind to a fine paste.
2. In a skillet heat 3 tablespoons ghee and fry onions to almond colour.
3. Add ground paste and cook till ghee separates.
4. Add nuts, tomato, jaggery and salt.
5. Cook the mixture till dry.
6. Pour 2 cups water over it.
7. Cook the nuts till tender and almost dry.
SERVING
8. Garnish with coriander leaves and serve with puries.
1. In a grinder add poppy, corriander, cumin seeds, til, chillies and coconut. Grind to a fine paste.
2. In a skillet heat 3 tablespoons ghee and fry onions to almond colour.
3. Add ground paste and cook till ghee separates.
4. Add nuts, tomato, jaggery and salt.
5. Cook the mixture till dry.
6. Pour 2 cups water over it.
7. Cook the nuts till tender and almost dry.
SERVING
8. Garnish with coriander leaves and serve with puries.
Chef
