Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry)
A vegetarian Maharashtrian Recipes recipe with raw peanuts (moongphali) - roasted, -1/ water, sugar. Ready in 15 min, serves 2.
Curated bySachin Deshmukh🇮🇳
Instructions
10 steps- 1
To begin making the Danyachi amti recipe (groundnut Amti), first grind the groundnuts to a fine paste in a blender
- 2
Use water as required for blending
-1/ water(2 cups)ghee - as required - 3
In a saucepan, heat the peanut paste along with water, salt, amsul (if using) and sugar
-1/ water(2 cups)sugar(2 teaspoon)buttermilk - or 4-5 pieces amsul (dried kokum skin)(1/4 cup)salt - to taste (or kala namak when fasting) - 4
Boil for 5-6 minutes until all the raw smell goes away
- 5
If using buttermilk, add it once the groundnut amti has boiled
buttermilk - or 4-5 pieces amsul (dried kokum skin)(1/4 cup) - 6
Take it off the heat
- 7
In a small pan, heat a little ghee
ghee - as required - 8
Add cumin seeds and once they sizzle, add green chillies
teaspoons cumin seeds (jeera)(2)-4 green chillies - finely chopped(3) - 9
Sauté for a few seconds and add this tempering to the groundnut Amti
- 10
Garnish Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry) with chopped coriander leaves to garnish and to side it up with Sabudana Khichdi
-4 green chillies - finely chopped(3)sprig coriander (dhania) leaves - chopped(3)
Rate this recipe
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Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry)
A vegetarian Maharashtrian Recipes recipe with raw peanuts (moongphali) - roasted, -1/ water, sugar. Ready in 15 min, serves 2.
Curated bySachin Deshmukh🇮🇳
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Directions
10 steps- 1
To begin making the Danyachi amti recipe (groundnut Amti), first grind the groundnuts to a fine paste in a blender
- 2
Use water as required for blending
-1/ water(2 cups)ghee - as required - 3
In a saucepan, heat the peanut paste along with water, salt, amsul (if using) and sugar
-1/ water(2 cups)sugar(2 teaspoon)buttermilk - or 4-5 pieces amsul (dried kokum skin)(1/4 cup)salt - to taste (or kala namak when fasting) - 4
Boil for 5-6 minutes until all the raw smell goes away
- 5
If using buttermilk, add it once the groundnut amti has boiled
buttermilk - or 4-5 pieces amsul (dried kokum skin)(1/4 cup) - 6
Take it off the heat
- 7
In a small pan, heat a little ghee
ghee - as required - 8
Add cumin seeds and once they sizzle, add green chillies
teaspoons cumin seeds (jeera)(2)-4 green chillies - finely chopped(3) - 9
Sauté for a few seconds and add this tempering to the groundnut Amti
- 10
Garnish Danyachi Amti Recipe (Maharashtrian Style Groundnut Curry) with chopped coriander leaves to garnish and to side it up with Sabudana Khichdi
-4 green chillies - finely chopped(3)sprig coriander (dhania) leaves - chopped(3)
Rate this recipe
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