Shengdana Amti
A classic Maharashtrian curry made from roasted peanuts, tangy kokum, and a hint of jaggery. This nutty and flavorful 'amti' is a comforting dish, perfect with steamed rice or bhakri, and often enjoyed during fasting.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.Dry roast the raw peanuts in a pan on low-medium heat for 7-8 minutes until aromatic and the skins start to blister. Let them cool completely. Once cooled, grind them into a coarse powder. Avoid over-grinding to prevent it from turning into peanut butter.
- 2
Step 2
- a.In a separate bowl, whisk the coarse peanut powder with 1 cup of water to form a smooth, lump-free paste. Set aside.
- 3
Heat ghee in a pot over medium heat
- a.Add the jeera and let them splutter for about 30 seconds. Add the slit green chilies and curry leaves, and sauté for another 30 seconds until fragrant.
- 4
Pour the peanut paste into the pot with the tempering
- a.Immediately add the remaining 3 cups of water and mix well to combine everything.
- 5
Bring the mixture to a gentle boil
- a.Add the kokum petals, grated jaggery, salt, and red chili powder (if using). Stir well.
- 6
Step 6
- a.Reduce the heat to low and let the amti simmer for 8-10 minutes, stirring occasionally, until it thickens slightly but remains a soupy consistency. Avoid boiling it vigorously.
- 7
Step 7
- a.Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with bhakri, chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother texture, grind the peanuts into a fine powder. However, a coarse grind provides a lovely, rustic texture.
- 2Always mix the peanut powder with room temperature water before adding it to the hot pot to prevent lumps.
- 3Do not boil the amti on high heat for a long time, as it can cause the curry to split. A gentle simmer is best.
- 4The balance of tangy, sweet, and spicy is key. Adjust the amount of kokum, jaggery, and green chilies to your preference.
- 5The amti will thicken as it cools. Add a little hot water while reheating to adjust the consistency.
- 6If you are short on time, you can use store-bought roasted peanut powder (danyacha kut).
Adapt it for your goals.
Vegan Version
Substitute ghee with peanut oil or any other neutral vegetable oil to make the dish completely vegan.
With Goda MasalaWith Goda Masala
For a more complex flavor, add 1 teaspoon of Maharashtrian goda masala along with the red chili powder.
Non Fasting VersionNon-Fasting Version
For a non-fasting (upvas) version, you can add 2-3 cloves of minced garlic to the tempering along with the green chilies.
Tamarind SubstituteTamarind Substitute
If kokum is unavailable, you can use 1 teaspoon of tamarind paste mixed in 2 tablespoons of warm water for the tangy flavor.
Why this is on our healthy list.
Rich in Protein
Peanuts are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Heart-Healthy Fats
The monounsaturated and polyunsaturated fats in peanuts help in lowering bad cholesterol levels, supporting cardiovascular health.
Aids Digestion
Kokum, the souring agent used in this curry, is well-known in Ayurveda for its ability to improve digestion and prevent acidity.
Provides Sustained Energy
The combination of protein, healthy fats, and complex carbohydrates provides a steady release of energy, making it a fulfilling meal.
Frequently asked questions
Shengdana Amti is a traditional Maharashtrian curry made from a base of roasted peanut powder. It has a unique sweet, spicy, and tangy flavor profile from jaggery, green chilies, and kokum. It is often prepared during religious fasts (upvas).