Ingredients
- Peanut – 1 cup
- Onion – 1 chopped
- Garlic – 3-4
- Ginger
- Tomato – 1
- Green chilli – 1
- Fennel seed powder – 1/2 tsp
- Coriander powder – 1 tsp
- Cumin seed – 1/2 tsp
- Pepper – ½ tsp
- Chilli powder – 1/2 tsp
- Coconut – 1 tbsp
- Mustard seed – 1/2 tsp
- Turmeric powder – pinch
- Oil – 2 tbsp
- Asafoetida – a pinch
- Salt to taste
Preparation
- Soak peanuts in water around 5 - 6 hours.
- Pressure cook the peanuts for 7- 8 whistle. Keep aside.
- Grind fennel, cumin, pepper, coconut, garlic, ginger, tomato and chilli. Grind a fine paste.
- Heat the pan with oil, add mustard seed, when it splutters add onion, saute for a min. Now add the grounded paste, asafoetida and mix well.
- Now add ½ cup water, chilli powder, coriander powder and turmeric powder, mix well and cook for 5 mins on medium flame.
- Now add peanuts and salt, mix well, allow 5 more mins in low flame.
- Ready to serve peanut / kadala masala curry recipe with rice, chappathi and roti.
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