Green Chilli Peanut Recipe – Authentic Indian Kadai Style

Last Updated on 2 months by Neha Deshmukh

Green Chilli Peanut Recipe – Authentic Indian Kadai Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a side dish that packs a flavour punch. This Green Chilli Peanut recipe is exactly that. It’s a vibrant, spicy, and utterly delicious dish that’s been a staple in my family for years. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it’s become a favourite! It’s surprisingly easy to whip up, and it’s the perfect accompaniment to a simple rice and dal meal, or even chapati. Let’s get cooking!

Why You’ll Love This Recipe

This Green Chilli Peanut recipe is more than just a side dish; it’s an experience. The combination of fiery green chillies, earthy peanut powder, and tangy aamchur is simply irresistible. It’s quick to make – ready in under 30 minutes – and requires minimal ingredients. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, making it perfect for everyone in the family.

Ingredients

Here’s what you’ll need to create this flavourful delight:

• 6 large green chillies
• 3 tsp oil
• 1 tsp cumin seeds
• Pinch of asafoetida (hing)
• ¼ tsp turmeric powder
• ½ cup gram flour (besan)
• ½ cup peanut powder
• 2 tbsp coconut (fresh or desiccated)
• ½ tsp garam masala
• 1 tsp dry mango powder (aamchur)
• ½ tsp salt
• 3 tbsp water
• 2 tbsp coriander leaves, finely chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Green Chillies: These are the stars of the show! I prefer using long, slender green chillies for a good balance of heat and flavour. Feel free to adjust the quantity depending on your spice preference. Some people like to use a mix of green chillies for a more complex flavour.
• Besan/Gram Flour: This adds a lovely nutty flavour and helps bind the dish together. Make sure your besan is fresh for the best results.
• Peanut Powder: Don’t skimp on the peanut powder! It’s what gives this dish its signature richness. You can easily make your own by dry-roasting peanuts and grinding them into a powder.
• Aamchur/Dry Mango Powder: This adds a wonderful tanginess that balances the spice. It’s a key ingredient in many North Indian dishes. If you can’t find aamchur, you can substitute with a squeeze of lemon juice, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, deseed and cut the 6 large green chillies into 1-inch pieces. Don’t worry if you’re not a fan of too much heat – removing the seeds significantly reduces the spice level.
2. Heat 3 tsp of oil in a kadai (wok) over low flame. Add 1 tsp of cumin seeds and a pinch of asafoetida. Let them sizzle for a few seconds until fragrant. This is where the magic begins!
3. Add the chopped green chillies and sauté for about 2 minutes, or until they start to blister. Keep an eye on them – you don’t want them to burn.
4. Now, add ½ cup of besan (gram flour) and roast for 5 minutes, stirring constantly, until it turns golden and aromatic. This step is crucial for getting rid of the raw besan smell.
5. Stir in ½ cup of peanut powder, 2 tbsp of coconut, ½ tsp of garam masala, 1 tsp of aamchur, and ½ tsp of salt. Sauté for another 2-3 minutes until all the spices are well combined.
6. Pour in 3 tbsp of water, mix well, and simmer covered for 8 minutes, or until everything is cooked through and the mixture thickens.
7. Finally, garnish with 2 tbsp of finely chopped coriander leaves and serve hot with rice or chapati.

Expert Tips

• Don’t overcrowd the kadai: This ensures even cooking and prevents the chillies from steaming instead of roasting.
• Low and slow is key: Roasting the besan on low heat prevents it from burning and brings out its nutty flavour.
• Taste as you go: Adjust the salt and aamchur according to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden dairy ingredients.
• Spice Level Adjustment – Mild to Spicy: Reduce the number of green chillies or remove the seeds for a milder flavour. Add a pinch of red chilli powder for extra heat.
• Regional Variations – Maharashtra/Andhra Style: In Maharashtra, you might add a touch of jaggery for sweetness. Andhra style often includes a generous amount of red chilli powder.
• Festival Adaptations – Serve as a side during festive meals: This dish is a wonderful addition to any festive spread, especially during Diwali or Navratri. My aunt always makes a big batch for these occasions!

Serving Suggestions

This Green Chilli Peanut recipe is incredibly versatile. Here are a few ideas:

• Serve it with a simple bowl of steamed rice and dal.
• Enjoy it as a side dish with chapati or roti.
• Use it as a filling for parathas or wraps.
• It’s also delicious with a side of yogurt to cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

1. What type of chillies are best for this recipe?
Long, slender green chillies are ideal, but you can use any variety you prefer. Adjust the quantity based on your spice tolerance.

2. Can I use roasted peanuts instead of peanut powder?
You can, but you’ll need to grind them into a powder first. Dry-roasting the peanuts beforehand enhances their flavour.

3. What is asafoetida (hing) and where can I find it?
Asafoetida is a pungent spice used in Indian cooking. It adds a unique flavour and aids digestion. You can find it in most Indian grocery stores or online.

4. Can I make this dish ahead of time?
Yes, you can make it a day ahead and reheat it before serving. The flavours actually develop even more overnight!

5. What is the best way to adjust the saltiness of the dish?
Add salt gradually, tasting as you go. A pinch of aamchur can also help balance the flavours.

6. Can I use coconut oil instead of vegetable oil?
Absolutely! Coconut oil adds a lovely flavour to the dish.

Enjoy this delicious and flavourful Green Chilli Peanut recipe! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you!