Introduction:

 

Hello! The first time I tried Peanuts Ki Sabji was during a family gathering in a small village in Maharashtra. The local women prepared this dish using simple, everyday ingredients, and I was amazed by the unique flavor it brought to the table. It’s a dish that really showcases how even something as common as peanuts can be transformed into a delicious meal.

 

This recipe is one I’ve recreated in my kitchen countless times, and it never fails to impress. The use of peanuts as the main ingredient, along with a flavorful gravy made from onions, tomatoes, and desiccated coconut, makes this sabji incredibly rich in taste and texture. Let me walk you through the process!

 

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Ingredients of Peanuts Ki Sabji:

 

Ingredients of Peanuts Ki Sabji

• Peanuts: 1 ½ cup
• Water: As required
• Salt: ½ tsp (for boiling peanuts)

For Masala Base:

• Oil: 1 tbsp
• Jeera (Cumin Seeds): 1 tsp
• Black pepper: 8-10 pcs
• Dry red chilies: 2 pcs
• Ginger: ½ inch slice
• Garlic: 8-10 cloves
• Onion: 2 (sliced)
• Tomato: 2 (sliced)
• Desiccated coconut: 1 tbsp
• Water: As required (for paste)

For Final Masala:

• Oil: 1 tbsp
• Curry leaves: 8-10 pcs
• Red chili powder: 1 tsp
• Jeera powder: ½ tsp
• Chaat masala: 1 tsp
• Garam masala: ½ tsp
• Turmeric powder: ½ tsp
• Water: As required
• Mixture paste (prepared above)
• Boiled peanuts
• Kasuri methi: 1 tbsp
• Salt: 1 tsp (or as per taste)
• Coriander (chopped): 1 tbsp (for garnish)

 

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Instructions of Peanuts Ki Sabji:

 

Step 1: Pressure Cook the Peanuts

• Boil Peanuts: Place 1 ½ cup of peanuts in a pressure cooker. Add enough water to cover the peanuts and ½ tsp of salt. Pressure cook for 3-4 whistles until the peanuts are tender. Let the pressure release naturally and drain any excess water.

 

Step 2: Prepare the Masala Base

• Sauté Spices: Heat 1 tbsp of oil in a pan over medium heat. Add 1 tsp jeera, 8-10 black pepper pieces, 2 dry red chilies, ½ inch ginger slice, and 8-10 garlic cloves. Sauté until the spices release their aroma and the garlic turns golden.

 

Step 3: Cook Onion and Tomato

• Add Onions and Tomatoes: Add 2 sliced onions to the pan and cook until they become soft and translucent. Then, add 2 sliced tomatoes and cook until they turn mushy, forming a rich base.

 

Step 4: Add Desiccated Coconut

• Incorporate Coconut: Mix 1 tbsp desiccated coconut into the onion-tomato mixture. Add a little water to prevent sticking. Cover and let it cook for a few minutes, allowing the coconut to soften and absorb the flavors.

 

Step 5: Blend into a Paste

• Blend Mixture: Once the masala mixture cools slightly, transfer it to a blender. Add water as required to make a smooth paste.

 

Step 6: Final Masala Cooking

• Cook with Spices: In a separate pan, heat 1 tbsp oil. Add 8-10 curry leaves and let them sizzle. Then, add 1 tsp red chili powder, ½ tsp jeera powder, 1 tsp chaat masala, ½ tsp garam masala, and ½ tsp turmeric powder. Sauté for a minute.

  Incorporate Masala Paste: Pour the blended paste into the pan with the spices and mix well. Cook until the oil begins to separate from the mixture.

  Add Boiled Peanuts: Stir in the boiled peanuts and mix to coat them with the masala. Adjust the consistency by adding water if needed. Let the dish simmer for a few minutes.

 

Step 7: Finish and Serve

• Season with Kasuri Methi: Crush 1 tbsp kasuri methi and add to the sabji. Adjust salt and consistency as required, and let it simmer for a few more minutes. Garnish with 1 tbsp of chopped coriander and serve hot with roti or rice.

 

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About the Recipe:

 

Peanuts Ki Sabji is a delightful and nutritious dish with deep roots in rural Indian cooking, especially in Maharashtra. The dish features soaked and boiled peanuts, which are cooked in a thick gravy made from ground spices, onions, tomatoes, and desiccated coconut. This combination gives the dish a unique richness, with the coconut adding a subtle sweetness and the peanuts providing a hearty texture.

 

One of the great things about this recipe is its versatility. You can serve it with chapati, bhakri, or even rice. In many homes, this dish is considered a go-to when you're low on vegetables but want to whip up something satisfying and flavorful.

 

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Cooking Tips:

 

1. Soaking the peanuts: Make sure to soak the peanuts for at least 5-6 hours with a little salt before boiling. This softens them and ensures they cook evenly.

2. Roasting the coconut: Roast the desiccated coconut until it turns golden brown to enhance the flavor of the gravy. This step is crucial to getting the perfect balance of nuttiness and sweetness.

3. Consistency: Keep the gravy thick, but not too dry. The water used to boil the peanuts can be added back into the sabji to adjust consistency and prevent it from becoming too heavy.

4. Add kasuri methi: While not traditional in Maharashtra, adding a pinch of kasuri methi towards the end of cooking adds a wonderful aroma and flavor to the dish.

 

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Pairing Guide:

 

Peanuts Ki Sabji pairs beautifully with fresh chapati or bhakri. If you want a traditional village-style meal, pair it with bhakri (a flatbread made from jowar or bajra) and thecha (a spicy green chili chutney). For a more modern touch, you can enjoy it with steamed rice or jeera rice, and a side of tangy cucumber raita to balance out the richness of the sabji. A cool glass of chhaas (buttermilk) is the perfect drink to complement the meal.

 

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Frequently Asked Questions:

 

1. What is Peanuts Ki Sabji? Peanuts Ki Sabji is a flavorful Indian dish made with boiled peanuts cooked in a spicy, coconut-based gravy, commonly found in Maharashtra.

2. Can I use roasted peanuts instead of soaked ones? No, for this recipe, it's best to use soaked and boiled peanuts. Roasted peanuts will alter the texture and may not absorb the flavors of the gravy as well.

3. Can I skip the desiccated coconut? While you can skip it, the coconut adds a rich and slightly sweet flavor that complements the peanuts. You could use fresh grated coconut as a substitute.

4. Is Peanuts Ki Sabji spicy? The spice level depends on the amount of chili and black pepper you use. You can adjust it according to your taste.

5. What can I serve Peanuts Ki Sabji with? Peanuts Ki Sabji pairs well with chapati, bhakri, or rice. It also goes great with a side of cucumber raita or buttermilk.

6. Can I make Peanuts Ki Sabji ahead of time? Yes, you can make it ahead of time. Just reheat it on a low flame, adding a little water if the gravy thickens too much.

7. How long can I store Peanuts Ki Sabji? It can be stored in the fridge for up to 2-3 days. Reheat it with some water to maintain the consistency of the gravy.

8. What other vegetables can I add to Peanuts Ki Sabji? You can add boiled potatoes or green peas to the dish for extra texture and flavor.

9. Is this recipe gluten-free? Yes, Peanuts Ki Sabji is naturally gluten-free, making it a great option for those with gluten sensitivities.

10. Can I add kasuri methi to Peanuts Ki Sabji? Yes, adding kasuri methi gives the dish an additional layer of flavor, though it's not traditionally used in the Maharashtra version.

 

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