Peanut curry is a simple groundnut based curry that is typically made during religious fasts in Maharashtra. This protein rich curry normally accompanies mordhan. Groundnut paste is softened with ghee and some of the spices to make this simple Maharashtrian Style Groundnut Curry. Buttermilk or dried kokum skin is used as a souring agent which also supports digestion.

*The buttermilk quantity may vary depending on its sourness. Serve this peanut curry with Sabudana Khichdi.

Preparation time: 0 minute
Cooking time: 15 minute
Total time: 15 minute

Ingredients
1 Cup Raw Peanuts roasted
2 & 1/2 Cups Water
2 Teaspoon Sugar
1/4 Cup Buttermilk or 4-5 pieces dried kokum skin
2 Teaspoons Cumin (Jeera) seeds
Ghee (as required)
3-4 Green Chillies (finely chopped)
Salt, (according to the taste or Kala namak when fasting)
3 sprig Coriander Leaves (chopped)

How to make peanut curry (Maharashtrian Style Groundnut Curry)

1. To begin making the peanut curry recipe, first grind the groundnuts to a fine paste in a blender. Use water as required for blending.

2. In a saucepan, heat the peanut paste along with water, salt, dried kokum skin (if using) and sugar.

3. Boil for 5-6 minutes until all the raw smell goes away.

4. If using buttermilk, add it once the groundnut curry has boiled.

5. Take it off the heat.

6. In a small pan, heat a little ghee.

7. Add cumin seeds and once they sizzle, add green chillies.

8. Sauté for a few seconds and add this tempering to the peanut curry.

9. Garnish peanut curry with chopped coriander leaves to garnish and to side it up with Sabudana Khichdi.