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.
About This Recipe
Shengdana Amti (Shengdanyachi Amti, Danyachi Amti, Peanut Amti) is a Maharashtrian dish that simply 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 lots of minerals like magnesium, zinc, iron, magnesium, etc.
Considering its health benefits, this healthy and nutritious shengdanyachi amti recipe can also be made for everyday meals apart from vrat days.
For the paste – To make the paste, you will need skinless peanuts, fresh coconut, and green chilies.
If skinless peanuts are not available, then you can use peanuts with skin as well. Just roast them slightly and remove their skin. I have mentioned the process in detail below.
Adjust the green chillies 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 – Finally, finish it off with some finely chopped cilantro (coriander leaves).
How To Make Shengdana Amti
Add 1 cup of skinless peanuts to a pan and roast them on medium heat until they are slightly browned (5-8 minutes).
Keep stirring while roasting.
Remove the pan from heat and let the roasted peanuts cool down completely.
Add the roasted peanuts, ½ cup (packed) grated fresh coconut, and 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
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. 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.
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 just have it along with Steamed Rice, Jeera Rice, or Matar Pulao on non-vrat days.
Shengdanyachi amti tastes best when made fresh.
But if you have leftovers, then store them in an airtight container for 2-3 days in the refrigerator.
Reheat in a pan or a microwave and serve.
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Shengdana Amti Recipe (Danyachi Amti)
- 1 cup peanuts
- ½ cup grated fresh coconut (packed)
- 2-3 green chilies (roughly chopped)
- 1 tablespoon ghee
- 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)
- Add peanuts to a pan and roast them on medium heat until they are slightly browned. Keep stirring 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.
To save time, buy already skinless peanuts which are also available in the market. Add more water if you like your amti thin.