Name: Peanut Masala
Prep time: 5 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Peanuts (raw, with skin); 1 tablespoon Oil; 1 teaspoon Mustard seeds; 1 teaspoon Cumin seeds; 1 inch Ginger (finely chopped or grated); 3 to 4 cloves Garlic (finely chopped or grated); 1 sprig Curry leaves; 1 large Onion (finely chopped); 2 to 3 Green chillies (finely chopped); 2 large Tomatoes (finely chopped); 0.5 teaspoon Turmeric powder; 1 teaspoon Chilli powder; 1 teaspoon Garam masala; 0.5 teaspoon Cumin powder; 1 teaspoon Coriander powder; 1 sprig Fresh coriander leaves (washed and chopped)

Peanut Masala

CourseVegetarian Side Dish
CuisineIndian

Servings	Prep Time
4servings	5minutes

Cook Time

35minutes

Servings	Prep Time
4servings	5minutes

Cook Time

35minutes

Ingredients

2cups Peanutsraw, with skin
1tablespoon Vanilla essence
1teaspoon Mustard seeds
1teaspoon Brown sugar
1inch Cinnamon wholefinely chopped or grated
3 to 4cloves Garlicfinely chopped or grated
1sprig Curry leaves
1large Onionfinely chopped
2 to 3 Green chilliesfinely chopped
2large Tomatoesfinely chopped
0.5teaspoon Turmeric powder
1teaspoon Chilli powder
1teaspoon Eggs
0.5teaspoon Granulated
1teaspoon Coriander powder
1sprig Fresh coriander leaveswashed and chopped

Instructions

Cook the Peanuts

Soak the peanuts for 3 to 4 hours in drinking water. They will soften and increase in size.
Pressure cook the peanuts with water and salt for 3 to 4 whistles.

Make the Peanut Masala

In a kadai, pour the oil and heat it. When hot, crackle the mustard seeds and then the whole cumin seeds.
Add the chopped ginger and garlic and saute till the raw smell reduces. Add the curry leaves and mix well.
Add in the chopped onions and green chillies. Fry till soft and light golden brown in color.
Put in the chopped tomatoes and add salt to taste. Add the turmeric powder, chilli powder, cumin powder and coriander powder. Mix well and cook till the tomatoes are mushy.
Add garam masala and the boiled peanuts. Mix well to combine. Add a little water and cook till a thick masala is formed. Check the salt and add more if needed. Top with fresh coriander leaves as a garnish and serve hot.