Looking for a quick, comforting, and absolutely delicious curry? You have to try this Maharashtrian Peanut Curry, also known as ‘Shengdanyacha Kalvan‘. This is a fantastic recipe that turns simple, soaked peanuts into a rich, flavourful gravy that will have your mouth watering. It’s a wonderful, protein-packed dish that comes together in a flash, thanks to the pressure cooker. This recipe doesn’t use the usual coconut paste; instead, it gets its creamy, thick texture from tomatoes, onions, and the peanuts themselves. It’s the perfect simple curry for a busy day, pairing beautifully with rice or roti. Let’s learn how to make this easy peanut curry!
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Ingredients List:
- 1 cup Peanuts (Shengdane), soaked for 2-3 hours
- 1.5 tbsp Oil
- 1 tsp Mustard seeds (Mohri)
- 1 tsp Cumin seeds (Jire)
- A pinch of Asafoetida (Hing)
- 1 sprig Curry leaves (Kadipatta)
- 1 medium Onion, finely chopped
- Paste: 1/2 Inch Ginger, 8-9 Garlic Cloves, 1 Green Chilli (crushed)
- 1 medium Tomato, finely chopped
- 1/4 tsp Turmeric powder (Halad)
- 1 tsp Garam Masala
- 1 tbsp Red Chilli powder (adjust to taste)
- 1 tsp Chaat Masala
- 1 tbsp Cumin-Coriander powder (Jire-Dhane powder)
- Salt to taste
- 1-1.5 cups Water, lukewarm
- Fresh Coriander, chopped (for garnish)
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Step-by-Step Instructions:
- Prep Peanuts: Make sure your peanuts are soaked in water with a little salt for at least 2-3 hours. Drain the water completely before cooking.
- Start the Tempering: Heat oil in a pressure cooker over medium heat. Once hot, add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them sizzle.
- Sauté Aromatics: Add the finely chopped onion and sauté until it becomes soft and light golden brown.
- Add Paste: Add the crushed ginger-garlic-green chilli paste and fry for another minute until the raw smell is gone.
- Cook the Tomato: Add the finely chopped tomato and cook until it becomes soft and mushy. This helps create a thick gravy.
- Add Spices: Add salt (be careful, as peanuts were soaked in salt), turmeric powder, garam masala, red chilli powder, chaat masala, and cumin-coriander powder.
- Roast Masala: Stir and cook the spices on a low flame until the oil starts to separate from the masala.
- Add Peanuts: Add the drained, soaked peanuts to the cooker and mix everything well for a minute.
- Add Water: Pour in about 1 to 1.5 cups of lukewarm water. Stir to combine. You can add more or less water depending on how thick you want your curry.
- Garnish & Cook: Add fresh chopped coriander and give it a final stir. Close the lid of the pressure cooker.
- Pressure Cook: Cook on a low flame for 3-4 whistles. Let the pressure release naturally.
- Serve: Open the cooker, check if the peanuts are soft, and serve your hot Maharashtrian Peanut Curry!
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Cooking Tips for Better Results:
- Soaking is Key: Don’t skip soaking the peanuts. Soaking them with a little salt infuses them with flavour right from the start.
- Fine Chop: Chopping the onion and tomato very finely (a chopper is great for this) ensures you get a thick, rich gravy without grinding.
- Roast Spices Well: Always cook the spices on a low flame to prevent them from burning and to release their full flavour until the oil separates.
- Low Heat Cooking: Cooking on a low flame for 3-4 whistles makes the peanuts perfectly soft and melt-in-the-mouth.
Variations:
- Vegan Version: This recipe is already 100% vegan and plant-based!
- Spicy Version: Increase the amount of green chilli paste and red chilli powder to make it spicier.
- Kids-Friendly Version: Skip the green chilli paste entirely and use a mild (like Kashmiri) red chilli powder for a nice colour without the heat.
- Creamier Version: Add 2-3 tablespoons of roasted peanut powder or a small amount of coconut milk at the end (after pressure cooking) for a richer gravy.
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Serving Suggestions:
- This Peanut Curry tastes best served hot with:
- Steamed Rice
- Bhakri (Jowar or Bajra flatbread)
- Chapati or Roti
- A side of fresh onion salad or pickle.
FAQs:
Q1: What if I forgot to soak the peanuts?
Ans: If you’re in a hurry, you can soak them in hot water for 1 hour. If you have no time, you can add them directly, but you will need to increase the pressure cooking time to 6-7 whistles on low heat.
Q2: Why is my peanut curry gravy not thick?
Ans: The thickness comes from the finely chopped tomato and onion. Make sure they are cooked until very soft. You might have also added too much water; just simmer the curry for a few more minutes with the lid off to thicken it.
Q3: Can I make this peanut curry without a pressure cooker?
Ans: Yes! Follow all the steps in a regular deep pot. After adding water, cover the pot and let the peanuts simmer for 25-30 minutes, or until they are completely soft.
Q4: What can I use instead of Chaat Masala?
Ans: The chaat masala adds a nice tangy flavour. If you don’t have it, you can use 1/2 tsp of amchur (dry mango powder) or a squeeze of fresh lemon juice at the end.
Also Read – Easy Mirchu Recipe: Maharashtrian Green Chilli Stir-fry
Quick Peanut Curry Recipe (Shengdanyacha Kalvan)
Ingredients
- 1 cup Peanuts Shengdane, soaked for 2-3 hours
- 1.5 tbsp Oil
- 1 tsp Mustard seeds Mohri
- 1 tsp Cumin seeds Jire
- A pinch of Asafoetida Hing
- 1 sprig Curry leaves Kadipatta
- 1 medium Onion finely chopped
- Paste: 1/2 Inch Ginger, 8-9 Garlic Cloves, 1 Green Chilli (crushed)
- 1 medium Tomato finely chopped
- 1/4 tsp Turmeric powder Halad
- 1 tsp Garam Masala
- 1 tbsp Red Chilli powder adjust to taste
- 1 tsp Chaat Masala
- 1 tbsp Cumin-Coriander powder Jire-Dhane powder
- Salt to taste
- 1-1.5 cups Water lukewarm
- Fresh Coriander chopped (for garnish)
Instructions
- Prep Peanuts: Make sure your peanuts are soaked in water with a little salt for at least 2-3 hours. Drain the water completely before cooking.
- Start the Tempering: Heat oil in a pressure cooker over medium heat. Once hot, add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them sizzle.
- Sauté Aromatics: Add the finely chopped onion and sauté until it becomes soft and light golden brown.
- Add Paste: Add the crushed ginger-garlic-green chilli paste and fry for another minute until the raw smell is gone.
- Cook the Tomato: Add the finely chopped tomato and cook until it becomes soft and mushy. This helps create a thick gravy.
- Add Spices: Add salt (be careful, as peanuts were soaked in salt), turmeric powder, garam masala, red chilli powder, chaat masala, and cumin-coriander powder.
- Roast Masala: Stir and cook the spices on a low flame until the oil starts to separate from the masala.
- Add Peanuts: Add the drained, soaked peanuts to the cooker and mix everything well for a minute.
- Add Water: Pour in about 1 to 1.5 cups of lukewarm water. Stir to combine. You can add more or less water depending on how thick you want your curry.
- Garnish & Cook: Add fresh chopped coriander and give it a final stir. Close the lid of the pressure cooker.
- Pressure Cook: Cook on a low flame for 3-4 whistles. Let the pressure release naturally.
- Serve: Open the cooker, check if the peanuts are soft, and serve your hot Maharashtrian Peanut Curry!
