Tomato Peanut Curry Recipe
Author: Gopi Patel
Recipe type: Main
Cuisine: Maharashtrian
Prep time:
Cook time:
Total time:
Serves: 2
- Tomato: 2 cups, chopped
- Peanut: 1/2 cup powdered
- Peanut : 2 tbsp, coarsely grounded
- Garlic : 2 tsp finely chopped
- Green chilies : 2 chilies finely chopped
- Oil : 1 tbsp
- Jeera (cumin): 2 tsp
- Sugar : 2 tsp
- Salt : 1 tsp or to taste
- Coriander leaves (hara dhaniya) : 2 tbsp for garnishing
- Dry roast the peanut in a pan/skillet on medium flame.
- Once the peanut are roasted let it cool down and then grind it in the mixture grinder.
- Wash and chop the tomatoes into small pieces.
- Slit the green chilies and finely chop the garlic.
- Heat a non stick pan and add oil.
- Once the oil is hot add cumin seeds. Cook for few seconds.
- Then add garlic and green chili, saute it for about 30 sec.
- Now add chopped tomatoes and salt so that tomatoes cook faster.
- Once tomatoes are soft add in Indian spices like red chili powder, coriander powder, turmeric powder and mix well.
- Then add sugar to balance the sourness of tomatoes in the sabji. Optionally you can add jaggery instead of sugar.
- Pour the water in the sabji to make a nice grave. Cook for about 1 min or till the water boils down.
- Then add the roasted peanut powder. I have added finely ground and also coarsely ground peanuts to give a crunchy bite to this bhaji.
- Cook for another 3-4 min and your sabji is ready.
- Garnish the tomato peanut curry with some finely chopped coriander (hara dhaniya).
- Serve the tomato peanut curry with phulka, roti or steamed rice.
Recipe by WeRecipes at https://werecipes.com/tomato-peanut-curry-recipe/
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