Peanut Recipe – Authentic Indian Masala Peanuts with Coconut

Last Updated on 2 months by Neha Deshmukh

Peanut Recipe – Authentic Indian Masala Peanuts with Coconut

Hey everyone! If you’re anything like me, you absolutely love a good crunchy, flavorful snack. And let me tell you, these Masala Peanuts with Coconut are seriously addictive. I first made these for a Diwali get-together, and they disappeared within minutes! They’re so easy to whip up, and the combination of spicy, savory, and slightly sweet is just… perfect. This isn’t just a recipe; it’s a little piece of Indian snacking happiness.

Why You’ll Love This Recipe

These aren’t your average peanuts! We’re taking humble peanuts and transforming them into a vibrant, flavour-packed treat. They’re perfect for movie nights, afternoon cravings, or even as a festive snack. Plus, they come together in under 15 minutes – seriously! It’s a quick win for a delicious, homemade snack that everyone will adore.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1½ cups peanuts
• ½ cup water
• ½ tsp salt (plus a little extra for seasoning)
• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• Pinch of asafoetida (hing)
• 2 dried red chillies
• Few curry leaves
• 1 inch ginger, chopped
• 3 tbsp grated coconut

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Peanuts: You can use raw peanuts, which will need a longer soaking time (around 8 hours, or overnight). Or, if you’re short on time, pre-boiled peanuts work wonderfully – just skip the pressure cooking step!
• Asafoetida (Hing): This might seem like an unusual ingredient, but trust me, it adds a wonderful savory depth. It has a pungent smell in its raw form, but mellows out beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Spice Level: Traditionally, this recipe has a good kick! But feel free to adjust the number of red chillies to suit your preference. Some families in Maharashtra add a pinch of turmeric powder for colour and extra flavour.
• Coconut: Freshly grated coconut is best, but desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Peanuts: If you’re using raw peanuts, pop them into a bowl and cover with water for at least 2 hours. This helps them cook evenly.
2. Pressure Cook (or Boil): Drain the soaked peanuts and add them to your pressure cooker with ½ cup of water and ½ tsp of salt. Pressure cook for 3 whistles. If you don’t have a pressure cooker, you can boil them in a pot until tender – about 20-25 minutes.
3. Temper the Spices: Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, asafoetida, dried red chillies, and curry leaves. Let them sizzle for a few seconds until fragrant.
4. Sauté the Ginger: Add the chopped ginger and sauté for about 30 seconds, until it turns slightly golden.
5. Combine & Sauté: Now, add the boiled peanuts and a little extra salt (to taste). Sauté for about a minute, ensuring the peanuts are well coated with the spices.
6. Finish with Coconut: Finally, add the grated coconut and mix everything together really well. Cook for another minute, then remove from heat and serve warm.

Expert Tips

• Don’t overcrowd the pan when tempering the spices. This ensures they cook evenly and don’t burn.
• Taste as you go! Adjust the salt and spice levels to your liking.
• For extra crunch, you can dry roast the peanuts for a few minutes after pressure cooking.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat.
• Spice Level Adjustment: For a milder flavour, reduce the number of red chillies to one, or remove the seeds before adding them to the pan. For a fiery kick, add a pinch of cayenne pepper!
• Festival Adaptations: These are amazing in Diwali snack boxes. They also make a great addition to any festive spread. My aunt always makes a huge batch for Sankranti!
• Using Different Nuts: Cashews or chickpeas work beautifully in this recipe too. Just adjust the cooking time accordingly.

Serving Suggestions

These masala peanuts are fantastic on their own, but they also pair well with a cup of chai or a cold glass of lassi. They’re also a great addition to a chaat platter!

Storage Instructions

Store any leftover peanuts in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crunch over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of peanuts work best for this recipe? Both raw and pre-boiled peanuts work well. Raw peanuts need soaking, while pre-boiled ones save you time.
• Can I make this recipe ahead of time? Yes, you can! Just store them in an airtight container, and they’ll be good for a few days.
• How do I adjust the salt level? Start with the recommended amount and add more to taste. Remember, you can always add more, but you can’t take it away!
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell that adds a unique savory flavour. You can find it at Indian grocery stores or online.
• Can I roast the peanuts instead of pressure cooking? Absolutely! Roast the peanuts in a dry pan until they are lightly browned and crispy. Then, proceed with the recipe as directed.

Enjoy making (and eating!) these delicious Masala Peanuts. Let me know how they turn out in the comments below!