Shengdana Amti

5 from 1 vote

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).

Shengdana amti served in a bowl.
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About Shengdana Amti

Shengdana Amti (Shengdanyachi Amti, Danyachi Amti, Peanut Amti) is a Maharashtrian dish that means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry.

It is made in every Maharashtrian household, especially during Vrat (Hindu Fasting) days like Navarati, Mahashivratri, and Ekadashi.

This is a very easy recipe that gets ready in no time.

As this dish is made of peanuts, it is high in protein. Not only protein, but it is also rich in fiber and aids in weight loss.

Peanuts are also rich in vitamin B6 and vitamin E and many minerals like magnesium, zinc, iron, etc.

Considering its health benefits, this healthy and nutritious shengdanyachi amti recipe can also be made for everyday meals apart from vrat days.

This recipe is vegetarian and gluten-free. You can easily make it vegan, too.

Double or triple it as per your requirements.

Here are some more vrat recipes that you might like

Ingredients

Shengdana Amti 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 oil.

Cumin Seeds – This Amti uses a simple tadka of cumin seeds (jeera). That’s it!

Kokum – 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

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.

Remove the pan from heat and let the roasted peanuts cool down completely.

Peanuts roasting in a pan.

Add

  • roasted peanuts
  • ½ cup (packed) grated fresh coconut
  • 2-3 roughly chopped green chilies

to a blender. 

Roasted peanuts, coconut, green chilies and water added to a blender.

Add 1 cup of water and blend to make a smooth paste. Scrape the sides a few times while blending.

Smooth paste made.

Heat 1 tablespoon ghee in a pan over medium-high heat.

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 in the tempering. You can try it too.

Cumin seeds added to hot ghee in a pan.

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.

Add 2 teaspoon tamarind paste if kokum is not available.

Peanut paste, water and kokum added to the pan.

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.

salt added to the pan.

Garnish with 2 tablespoon chopped cilantro and serve hot.

Ready shengdana amti garnished with cilantro.

Frequently Asked Question

How to remove the skin from peanuts?

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 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, also available in the market.

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.

Storage Suggestions

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 and serve.

You Might Also Like

Shengdana Amti (Peanut Amti) is a gluten-free curry made using peanuts as the base. It is made especially for vrat (Hindi fasting) in Maharashtra. Here is how to make it.
5 from 1 vote

Shengdana Amti Recipe (Danyachi Amti)

Shengdana Amti (Peanut Amti, Danyachi Amti) is a gluten free curry made using peanuts as the base. It is made especially for vrat (Hindi fasting) in Maharashtra. Here is how to make it.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

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)
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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

YouTube video

Notes

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 start to crackle lightly. Then remove the pan from heat and let the peanuts cool down. Rub the cooled peanuts between your palms and the skin will fall off from them. Blow off the skin and use the skinless peanuts to make the amti.
To save time, buy already skinless peanuts which are also available in the market.
Add more water if you like your amti thin.

Nutrition

Calories: 284kcal, Carbohydrates: 9g, Protein: 10g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 10mg, Sodium: 92mg, Potassium: 316mg, Fiber: 5g, Sugar: 1g, Vitamin A: 13IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 2mg
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