Shengdanyachi Amti with Steamed Basmati Rice

Instructions

1. 1

   Roast and Prepare Peanuts

   • Dry roast 1 cup of raw peanuts in a heavy-bottomed pan on low-medium heat for 6-8 minutes, stirring frequently.
   • Continue until they are fragrant, turn a light golden brown, and the skins start to blister.
   • Transfer to a plate and let them cool completely. Once cooled, rub the peanuts between your palms to remove the skins and discard them.
2. 2

   Create the Peanut Paste

   • In a blender jar, combine the skinned roasted peanuts, 3 green chillies, and 1 inch of ginger.
   • Add 1/2 cup of water and blend until you have a very smooth, creamy paste. Add a little more water if needed to facilitate grinding.
3. 3

   Prepare the Tempering (Tadka)

   • Heat 2 tbsp of ghee in a medium-sized pot or kadai over medium heat.
   • Once hot, add 1 tsp of cumin seeds and let them sizzle and splutter for about 30 seconds.
   • Add the 10 curry leaves and sauté for another 15 seconds until they become crisp and aromatic.
4. 4

   Cook the Amti

   • Carefully pour the ground peanut paste into the pot with the tempering. Sauté for 1-2 minutes, stirring continuously to cook the raw paste.
   • Add the remaining 3.5 cups of water, whisking as you pour to prevent lumps.
   • Stir in 1 tsp salt, 0.5 tsp red chili powder (if using), 4 kokum petals, and 1 tbsp of jaggery.
5. 5

   Simmer and Finish

   • Bring the mixture to a rolling boil, then reduce the heat to low and let the amti simmer gently for 8-10 minutes.
   • The curry will thicken slightly and the surface will look glossy. Stir occasionally to prevent sticking.
   • Taste and adjust the salt, jaggery, or kokum as needed to balance the flavors.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish with 2 tbsp of freshly chopped coriander leaves.
   • Let the amti rest for 5 minutes before serving. Serve hot with steamed rice, varan bhaat, bhakri, or chapati.