Follow these steps for perfect results
Raw Peanuts
roasted
Water
Sugar
Buttermilk
Amsul
dried kokum skin
Cumin seeds
Ghee
as required
Green Chillies
finely chopped
Salt
to taste
Coriander Leaves
chopped
Grind roasted peanuts to a fine paste in a blender, adding water as needed.
In a saucepan, heat the peanut paste with water, salt, amsul (if using), and sugar.
Boil for 5-6 minutes until the raw smell disappears.
If using buttermilk, add it after the groundnut amti has boiled and remove from heat.
In a small pan, heat ghee.
Add cumin seeds and let them sizzle, then add green chillies.
Sauté for a few seconds and add this tempering to the groundnut Amti.
Garnish with chopped coriander leaves.
Expert advice for the best results
Roasting the peanuts before grinding enhances the nutty flavor.
Adjust the amount of green chilies according to your spice preference.
Ensure the Amti boils well to remove any raw peanut taste.
Everything you need to know before you start
10 mins
The peanut paste can be made ahead of time and stored in the refrigerator.
Serve hot in a bowl, garnished with coriander leaves and a dollop of ghee.
Serve with Sabudana Khichdi or rice.
Serve as a side dish with roti or bhakri.
The sweetness complements the spiciness of the curry.
Discover the story behind this recipe
A staple dish in Maharashtrian cuisine, often eaten during fasting periods.
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