How to make Peanut Curry with Samo
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Peanuts (मूंगफली), Fresh coconut (ताज़ा नारियल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Peanut Curry with Samo checkout Peanut Tamatar Sabzi - SK Khazana. You can also find more Main Course Vegetarian recipes like Baked Bread And Vegetable Pudding Podalanga Masala Corn Capsicum Masala Kashmiri Dum Aloo
Peanut Curry with Samo Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Peanut Curry with Samo Recipe
Peanuts crushed and powdered 2 cups
Fresh coconut grated 1 cup
Red chilli powder 1/2 teaspoon
Ghee 1 tablespoon
Green chilli chopped 1
Cumin seeds 1 teaspoon
Curry leaves 6-8
Asafoetida 1/4 teaspoon
Rock salt (sendha namak) to taste
Jaggery (gur) grated 1 tablespoon
Kokum petals 4-5
Samo khichdi
Samo 1 cup
Ghee 1 tablespoon
Cumin seeds 1 teaspoon
Rock salt (sendha namak) to taste
Method
Step 1
Grind together peanut, coconut and red chilli powder alongwith some water to make a fine paste.
Step 2
Heat 1 tablespoon ghee in a non-stick pan. Add green chilli, cumin seeds, curry leaves and asafoetida and sauté for a minute.
Step 3
Add ground paste, 1 cup water, stir to mix and simmer on low heat for 3 minutes.
Step 4
Add rock salt, jaggery and mix well. Keep on stirring so that the gravy does not split.
Step 5
Add kokum, mix well and cook for a minute.
Step 6
To prepare samo khichdi, heat 1 tablespoon ghee in another non-stick pan. Add cumin seeds and sauté for 30 seconds.
Step 7
Add samo, mix and cook till golden. Reduce heat, add 2 cups water and mix well. Add rock salt, mix, cover and cook for 5-7 minutes.
Step 8
Serve hot with samo khichdi.
Nutrition Info
Calories : 3767 Kcal
Carbohydrates : 288.7 gm
Protein : 122.6 gm
Fat : 235.5 gm
Other : Iron- 19.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
