Tomato peanut curry recipe or maharashtrian tamatar shingdana chi bhaji – A quick & easy curry recipe of tomato & peanuts cooked in Indian spices.
Let me share a simplest Indian curry recipe that is quick and easy to make. This is a traditional Maharashtrian curry recipe known as “tamatar shingdana chi bhaji” in marathi language. A simple tomato peanut curry cooked in few indian spices. A nice balance of flavors without any hassle of spending too much time in kitchen.
This is the first recipe I am sharing here that I got from dear hubby. Yes you heard right, he can cook.. And very well actually. Being bachelor for so many years and staying away from home, he had to learn cooking. The guys staying together used to cook this curry often as it hardly took time. Also another reason why this recipe is hit among bachelors is that it required minimum ingredients. Mostly they fall short of vegetables and this tomato peanut curry only need tomatoes.
Related: sev tamatar sabji
Peanut is added in this tomato peanut bhaji. It’s roasted and then coarsely ground. You can make roasted peanut powder once and store it in refrigerator. It remains fresh for quite a long time and hence can be used in this curry. Peanut gives a good nutty flavor in this tangy tomato peanut curry. I have also used peanuts with bhindi in this bhindi peanut fry recipe. It taste really great.
Similar to this tomato peanut sabji, you can also make sev tamatar sabji. It also gets cook in no time and taste great. Gujarati sev tameta nu shaak is really tasty sabji and goes well with gujarati bhakri.
This tomato peanut curry recipe goes really well with phulka roti. However it taste equally good with toasted bread. So you can serve this sabji with roasted whole-wheat bread too.
Recipe of Tomato Peanut Curry with step by step pictures
A very simple and easy recipe to make as it just needs very few main ingredients. Also can cook this sabji in no time. So let us go through the ingredient list: Tomatoes, roasted peanuts, green chili, garlic, oil, basic indian spices and salt to taste and your sabji will be ready. To see the exact quantity of the ingredients look at the recipe box below.
Heat a non stick pan and add oil. Once the oil is hot add cumin seeds and let it cook for few seconds.
Add finely chopped garlic and green chili. As green chili is good for health so I have added more of green chill to make the curry spicy.
Saute it for about 30 sec or till rawness of the garlic goes away.
Throw in the chopped tomatoes. I have used the tomatoes which are not to sour in taste. A little our ripped tomatoes goes well in this curry.
Now add the taste maker ingredient salt to the tomatoes. By adding salt in tomatoes the tomato will cook faster.
Once the tomatoes become soft and tender add in all indian spices like coriander powder, red chili powder, turmeric powder and give a quick stir.
Then add some sugar to balance the tangy taste of the sabji.
Once all the ingredients are mixed well and cook then add water so that sabji will have some gravy.
Then add the roasted peanut powder. I have added finely ground peanut powder and also coarsely ground peanuts to give some crunch to the sabji.
As in the below picture you can see that the sabji is almost cooked. So just have to garnish it.
Garnish it with fresh coriander leaves and serve hot.
Delicious maharashtrian tomato peanut curry is ready. Serve this sabji hot with phulka, roti or steamed rice. You can even have this bachelors sabji recipe with toasted whole wheat bread.
Tomato Peanut Curry Recipe Box
- 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.
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