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).

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

• Rajgira Sheera
• Roasted Makhana Namkeen
• Sabudana Vada Pancakes
• Sabudana Thalipeeth

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.

Add

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

to a blender. 

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

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.

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.

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.

Garnish with 2 tablespoon chopped cilantro and serve hot.

Frequently Asked Question

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.