Peanut Curry

Method

1. 1

   Soak raw peanuts: Wash 1 cup raw peanuts. Soak in water for 1 hour. Drain.

2. 2

   Pressure cook peanuts: Pressure cook soaked peanuts with 2 cups water and salt for 4-5 whistles until completely soft. Drain. Save the cooking water.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 3 garlic cloves to a smooth paste.

4. 4

   Fry onions: Heat 3 tbsp oil. Add 1 finely chopped onion. Cook 8 minutes until golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 2 chopped tomatoes. Cook 6 minutes.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add coconut paste: Add coconut paste. Fry 4-5 minutes.

8. 8

   Add peanuts and water: Add cooked peanuts and 1 cup peanut cooking water. Bring to a boil.

9. 9

   Simmer: Cook on medium heat 10 minutes until the gravy thickens.

10. 10

    Serve: Adjust salt. Peanut curry should be creamy and nutty. Serve with rice, roti or as an accompaniment to biryani.