Kathiyawadi Chokhi (Peanut-Based Gravy)

Kathiyawadi Chokhi

A Kathiyawadi-style peanut gravy cooked with onions, tomatoes, spices, and potatoes, simmered until thick.

Ingredients

• 3 onions (plus additional chopped onion mentioned later)
• 1 tomato
• potato (boiled; amount not specified)
• green chilies (chopped)
• coriander (cilantro) (chopped)
• ginger
• garlic
• peanuts (soaked (preferably overnight), then boiled)
• peanut powder (listed in ingredients; peanuts are also later crushed)
• coriander powder
• red chili powder
• salt (includes 1 tsp salt while boiling peanuts)
• garam masala
• oil (for gravy)
• asafoetida (heeng/hing) (for gravy)
• water (for boiling peanuts and adjusting gravy consistency)

Instructions

1. Soak peanuts (overnight preferred).
2. Pressure cook the peanuts with enough water and 1 tsp salt for 5–6 whistles; after 4 whistles, lower the heat and take remaining whistles on low heat.
3. Heat oil and add asafoetida.
4. Add onions and sauté until brown.
5. Add tomatoes, then add the spices and mix.
6. Add a little water and add the boiled potatoes.
7. Add chopped onion, green chilies, coriander, and salt.
8. Crush the mixture in a mixer.
9. Add the crushed peanuts to the gravy.
10. Cook the gravy; add water if needed to adjust consistency.
11. Simmer on low heat for 10 minutes.

Tips

• If you add boiled potato, the gravy becomes thick.
• After crushing in the mixer, cook the gravy and add water if needed.