Low carb Peanut curry | Mahashivratri special Danyachi amti
Servings Prep Time
5servings 15minutes
Cook Time
10minutes
Servings Prep Time
5servings 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. First roast the peanuts on a girdle until they are slightly dark. Let them completely cool.
  2. In a grinder, add the toasted peanuts along with coconut, cumin seeds, ginger and chillies. Add 2-3 tbsp of water to bring it all together when grinding.
  3. In a saucepan, melt the ghee. When the ghee is hot, add the cumin seeds and curry leaves. Let the flame be medium or else tadka will be burnt.
  4. Add the peanut paste, mix well. Add 2 cups of water and let it boil.
  5. After 1 st boil, lower the flame; add salt if desired and switch off the flame.
  6. This is best served with cumin cauliflower rice.
Recipe Notes

 

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Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using Myfitnesspal app and I remove sugar alcohols (erythritol and xylitol) from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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