Peanut Curry

Ingredients

• - 400g roasted peanuts
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Soak raw peanuts: Wash 1 cup raw peanuts. Soak in water for 1 hour. Drain.
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. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 3 garlic cloves to a smooth paste.
4. Fry onions: Heat 3 tbsp oil. Add 1 finely chopped onion. Cook 8 minutes until golden.
5. Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 2 chopped tomatoes. Cook 6 minutes.
6. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add coconut paste: Add coconut paste. Fry 4-5 minutes.
8. Add peanuts and water: Add cooked peanuts and 1 cup peanut cooking water. Bring to a boil.
9. Simmer: Cook on medium heat 10 minutes until the gravy thickens.
10. Serve: Adjust salt. Peanut curry should be creamy and nutty. Serve with rice, roti or as an accompaniment to biryani.