Name: Maharashtrian Danyachi Amti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Peanuts, roasted, skinned, and ground to a coarse powder; 1¼ cup Water, for the curry base; ¾ tbsp Ghee; ½ tsp Cumin Seeds; 1½ Green Chili Pepper, crushed to a paste; 1½ Dried Kokum Rinds, soaked in a splash of warm water; ½ tsp Rock Salt; 1 tbsp Coriander Leaves, finely chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Ingredients

½ cupPeanutsroasted, skinned, and ground to a coarse powder
1¼ cupWaterfor the curry base
¾ tbspGhee
½ tspCumin Seeds
1½Green Chili Peppercrushed to a paste
1½Dried Kokum Rindssoaked in a splash of warm water
½ tspRock Salt
1 tbspCoriander Leavesfinely chopped

Quantities are for 2 servings.

You'll need: Stovetop.

Method

In a bowl, stir the coarsely ground roasted peanut powder into the water. Whisk it well to break up any clumps. Set it aside.
Elevate the ghee to a functional medium-heat temper within a heavy saucepan or kadhai. Deposit the cumin seeds, commanding a sharp, audible crackle.
Fold in the ground green chilli paste. Fry it quickly for 30 seconds to take off its raw edge and flavour the fat.
30 sec
Transition the heat to low. With a slow, deliberate pour, introduce the peanut-water slurry while sustaining a constant, sweeping stir.
Stir in the soaked kokum along with its soaking water, and the rock salt. Mix so the flavour spreads evenly.
Coax the amti into a gentle, rolling boil. Immediately suppress the flame and enforce a slow simmer for 8-10 minutes. Readiness is confirmed when the peanut's natural oils separate and forge a brilliant lacquer on the surface.
8–10 min
Evaluate the viscosity. If the emulsion reads excessively thick, correct with an incremental splash of hot water. Sever the heat and crown with finely minced coriander.

How to tell it's done

A fluid, earthy, and nutty broth with a beautiful balance of spicy heat and deep tanginess.

Getting it right

Tip

If you don't have Kokum, you can substitute it with a tablespoon of Tamarind Paste or lemon juice to achieve that signature tanginess.

What to serve it with

Best enjoyed piping hot with Bhagar (Sama ke Chawal) or Sabudana Khichdi.

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