Shengdana Amti Recipe
Shengdana Amti (Peanut Amti, Danyachi Amti) is a delicious curry made using peanuts as the base. It is made especially for vrat (Hindi fasting) in Maharashtra. Here is how to make it (vegetarian, gluten-free).
Here are some more vrat recipes that you might like: Rajgira Sheera, Roasted Makhana Namkeen, and Sabudana Thalipeeth.
About Shengdana Amti
Shengdana is peanuts in Marathi, and Amti means a curry.
Shengdana Amti (Shengdanyachi Amti, Danyachi Amti, Peanut Amti) is a Maharashtrian-style peanut curry.
It is made in every Maharashtrian household, especially during Vrat days (Hindu Fasting) like Navaratri, Mahashivratri, and Ekadashi. It is very easy to make and gets ready in no time.
You can also make this for everyday meals apart from vrat days.
This recipe is vegetarian and gluten-free. You can easily make it vegan, too.
Ingredients
For The Paste – You will need skinless raw peanuts, fresh coconut, and green chilies to make the paste.
If skinless peanuts are not available, you can also use peanuts with skin. Just roast them slightly and remove their skin. I have mentioned the process in detail below.
Adjust the green chilies according to your taste.
Ghee – Amti is traditionally made in ghee. To make it vegan, you can replace ghee with peanut oil.
Cumin Seeds – This amti uses a simple tadka of cumin seeds (jeera). That’s it!
Kokum gives a nice tangy taste to the Amti.
You can easily find kokum at any Indian grocery store or online. If it’s not available, use tamarind paste in its place.
Cilantro – Finish it with some finely chopped cilantro (fresh coriander leaves).
How To Make Shengdana Amti
Step 1: Add 1 cup of skinless raw peanuts to a pan and roast them on medium heat until slightly browned (5-8 minutes).
Stir frequently while roasting.
Step 2: Remove the pan from the heat and let the roasted peanuts cool down completely.
Step 3: Add the following ingredients to a blender.
- roasted peanuts
- ½ cup (packed) grated fresh coconut
- 2-3 roughly chopped green chilies
Step 4: Add 1 cup of water and blend to make a smooth paste. Scrape the sides a few times while blending.
Step 5: Heat 1 tablespoon ghee in a pan over medium-high heat.
Step 6: Once the ghee is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Note: Some people add 2-3 cloves to the tempering. You can try it too.
Step 7: Add the peanut paste, remaining 2 cups of water, and 2-3 whole dried kokum to the pan and stir well. Bring the amti to a boil.
Step 8: Add 2 teaspoon tamarind paste if kokum is not available.
Step 9: Now add ½ teaspoon salt and cook the amti for 3-4 minutes on low heat.
Note – Some people add jaggery to their amti. I am not a fan of sweet amti, but if you wish, you can try adding some at this stage.
Check for salt and add more if needed.
Step 10: Garnish with 2 tablespoon chopped cilantro and serve hot.
Frequently Asked Questions
Peanuts have a thin pink skin over them, and to make this recipe, this skin must be removed. The best way to do this is to roast the peanuts in a pan over medium heat until they crack lightly. Then, remove the pan from the heat and let the peanuts cool down. Rub the cooled peanuts between your palms, and the skin will fall off. Blow off the skin and use the skinless peanuts to make the amti.
To save time, buy skinless peanuts, which are also available in the market.
Shengdanyachi amti tastes best when made fresh.
But if you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Reheat in a pan or a microwave until nicely hot and serve.
Serving Suggestions
This Maharashtrian-style curry is traditionally served along with Varicha Bhaat, which is made with samo seeds (barnyard millet).
You can serve this simple yet delicious peanut curry with Bhagar, Samvat Rice, Samvat Pulao, or Kuttu Ki Khichdi, or you can have it along with Steamed Rice, Jeera Rice, or Peas Pulao on non-vrat days.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Shengdana Amti Recipe (Danyachi Amti)
Ingredients
- 1 cup skinless raw peanuts
- ½ cup grated fresh coconut (packed)
- 2-3 green chilies (roughly chopped)
- 1 tablespoon ghee (replace with oil for a vegan recipe)
- 1 teaspoon cumin seeds
- 3 cups water (divided)
- 2-3 whole dried kokum (or 2 teaspoon tamarind paste)
- ½ teaspoon salt (or to taste)
- 2 tablespoons chopped cilantro (coriander)
Instructions
- Add peanuts to a pan and roast them on medium heat until they are slightly browned. Stir frequently while roasting.
- Note – If your peanuts are with skin, then remove their pink skin. Check notes.
- Remove the pan from heat and let the peanuts cool completely.
- Add the roasted peanuts, fresh coconut, and green chilies to a blender.
- Add 1 cup water to the blender and blend to make a smooth paste.
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
- You can add 2-3 cloves along with cumin seeds for added taste if you wish to.
- Add the peanut paste, remaining 2 cups of water, and kokum to the pan and bring the amti to a boil.
- Add salt and cook the amti for 3-4 minutes on low heat.
- Check for salt and add more if needed.
- Some people add jaggery to their amti. I am not a fan of sweet amti but if you wish, you can try adding some at this stage.
- Garnish with cilantro and serve hot.
Video
Notes
To save time, buy already skinless peanuts which are also available in the market. Add more water if you like your amti thin.
This recipe is super easy to make and is very delicious. Do try!