Peanut Gravy for Rice, Chapati/ Peanut Curry Recipe

Peanut Gravy Instructions

Preparing the Peanuts [00:09]

• In a pressure cooker, add 200 grams of pre-soaked peanuts.
• Add water and a little salt.
• Cook for 2 whistles on medium flame.
• Once cooked, set aside.

Making the Gravy Base [00:33]

• Heat 2 tablespoons of oil in a pan.
• Add 1/2 teaspoon cumin seeds, 1 chopped onion, curry leaves, and 1 teaspoon ginger garlic paste. Sauté well.
• Add 2 chopped tomatoes and sauté again until soft.
• Incorporate 1 teaspoon chilli powder, 1 teaspoon coriander powder, some turmeric powder, and salt. Sauté well.

Combining and Finishing [01:35]

• Add the cooked peanuts to the pan and cook for 2 minutes on low flame.
• In a blender, combine 5 tablespoons chopped coconut, 1 cinnamon stick, 1 cardamom, 2 cloves, 1/4 teaspoon fennel seeds, and some cashews (optional). Add a little water and grind to a paste.
• Pour the ground paste into the pan with the peanuts.
• Add more water to achieve the desired consistency and adjust salt if needed.
• Boil for 2 minutes on low flame and then switch off the heat.