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| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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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
Ingredients
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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.
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