Quick Peanut Curry Recipe (Shengdanyacha Kalvan)
Learn to make a quick and tasty Maharashtrian Peanut Curry! This easy Shengdanyacha Kalvan recipe is perfect for a fast, flavourful meal.
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!