I do not know why I waited so long to do this dish. I do love peanut sauce. Oh Wait! I do know. The funny thing is, whenever we buy peanuts at home, it just vanishes. We keep munching on it so much that there is hardly anything to cook with. So this time we bought unshelled peanuts, so I guess its just slowing the munching down. So that’s when I decided, its now or never. Incidentally I had other ingredients as well. What are the odds??!! Well, when the world gives you peanuts, you make peanut sauce…I adapted the recipe from Sanjeev Kapoor’s. Enjoy!!



  • Italian Peppers – 4, cut in to two inch strips
  • Turmeric Powder – 1 Tsp
  • Curry Leaves – 3 or 4
  • Mustard Seeds – 1 Tsp
  • Salt to taste
  • Onions – 2

For the Paste

  • Roasted Peanuts – 1/4 Cup
  • Sesame seeds – 2 Tbsp
  • Cumin Seeds – 1 Tsp
  • Coriander Seeds – 2 Tbsp
  • Dry Red Chilies – 4
  • Ginger and Garlic paste – 2 tbsp each
  • Tamarind Paste – 1 Tsp

Putting It Together

  • Roast sesame, cumin and coriander seeds in a bit of oil
  • Roast the dry chilies a bit
  • Grind everything together in to a wet paste
  • Grind the onions to a paste
  • In a pan put down some oil and sauté the peppers until they are slightly charred in the skin
  • Remove the peppers from the fire, and add in some oil for the mustard seeds to sputter
  • Once the seeds sputter, add the onion paste with a little bit of turmeric
  • As the onion wilts, add the peppers back in, curry leaves and add the paste in too
  • Add the salt as needed for the entire mixture and let the peppers and sauce cook down
  • Add some oil on top so that the sauce does not burn too much
  • Serve it hot with plain rice