Tuesday, June 29, 2010

Peanut Stew

Peanut Butter - 3 tbsp
ginger paste
garlic paste
water - 3 cups

For tempering:
mustard seeds
cumin seeds
curry leaves
chopped green chillies

Heat oil in a cast iron pan. Add the imgredients for tempering. Then add the ginger and garlic paste and cook for a couple of minutes. Add the peanut butter, cook for sometime. Add about a cup of water and cook till the desired consistency. The gravy should not be too thick, the consistency should be like soup.

This curry tastes great with boiled sweet potatoes.

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