Name: Maharashtrian Peanut Curry Recipe
Total time: 20 min
Yield: 3
Cuisine: Maharashtrian

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A tongue-tickling and scrumptious preparation of cooked peanuts perked up with a traditional tempering and a flavourful coconut paste, the danyachi usal can be served with meals or separately as a tea-time snack. Ready within 10 minutes, this satiating dish is also easy to prepare. Just make sure you serve it immediately, before the flavours of cumin, green chillies and ginger sober down. This dish tastes absolutely delicious when served along with both rice and rotis. 

How to make Maharashtrian Peanut Curry Recipe

Tarla Dalal

Crawler

Maharashtrian

<p>A tongue-tickling and scrumptious preparation of cooked peanuts perked up with a traditional tempering and a flavourful coconut paste, the danyachi usal can be served with meals or separately as a tea-time snack. Ready within 10 minutes, this satiating dish is also easy to prepare. Just make sure you serve it immediately, before the flavours of cumin, green chillies and ginger sober down. This dish tastes absolutely delicious when served along with both rice and rotis. </p>

Raw peanuts

Cumin seeds

Salt

Grated coconut

Roughly chopped green chillies

Roughly chopped ginger

Combine the peanuts, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.

step 1

Allow the steam to escape before opening the lid. Keep aside.

step 2

Heat the oil in a non-stick kadhai and the cumin seeds.

step 3

When the seeds crackle, add the ground paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.

step 4

Add the peanuts along with the water, little salt, mix well and cook on a slow flame for 3 minutes, while stirring occasionally.

step 5

Serve immediately garnished with coriander.

step 6