Peanut & Sesame Gravy Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Peanut & Sesame Gravy Recipe – Authentic Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a wonderfully flavorful Peanut & Sesame Gravy. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s incredibly versatile, and honestly, once you make it, you’ll find yourself reaching for it again and again. It’s perfect with biryani, rice, or even just scooped up with some warm flatbreads. Let’s get cooking!

Why You’ll Love This Recipe

This gravy is a real flavor bomb! It’s got this amazing nutty richness from the peanuts and sesame seeds, balanced with a lovely warmth from the spices. It’s not overly complicated to make, but it tastes like it is. Plus, it’s a fantastic way to add some protein and healthy fats to your meal. Trust me, this isn’t just another side dish; it’s a star in its own right.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 tbsp Peanuts
• 3 tbsp Sesame Seeds
• 3 tbsp Coconut (fresh or desiccated)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 3-4 nos Methi Seeds (Fenugreek Seeds)
• 2 nos Whole Red Chilli (dried)
• 2 tsp Ginger Garlic Paste
• Few Curry Leaves
• 1 tbsp Coriander Powder
• 1 tsp Cumin Powder
• Chilli Powder to taste
• 1 tsp Turmeric Powder
• 250 gm Onion
• 3-4 nos Green Chilli
• ½ cup Coriander Leaves (fresh)
• ½ cup Mint Leaves (fresh)
• 3 nos Long Green Chilli
• 1 cup Curd (plain yogurt)
• 4 tbsp Oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality peanuts really makes a difference – I prefer the ones that are a little lighter in color. Sesame seeds should be fragrant, and don’t skip the coconut; it adds a subtle sweetness.

Now, about those methi seeds. They have a slightly bitter flavor that adds a wonderful depth, but a little goes a long way! If you’re not a fan, you can reduce the quantity or even leave them out, but I encourage you to try them.

Spice levels are super personal. I’ve suggested a starting point with the chili powder, but feel free to adjust it to your liking. Some regions in India use Kashmiri chili powder for a vibrant color and milder heat – that’s a great option too!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the base. Dry roast the peanuts in a pan until they’re golden brown and fragrant. Add the sesame seeds and coconut, and fry for another minute or two until everything is nicely aromatic. Let it cool completely, then blend it all together with a little water to form a smooth paste. Set this aside – this is where the magic begins!
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds, cumin seeds, red chilies, and methi seeds. Wait for the mustard seeds to splutter – that’s how you know they’re awake!
3. Add the curry leaves and sliced onions. Cook until the onions turn a beautiful golden brown. Patience is key here; nicely browned onions are essential for flavor. Add salt to help them along.
4. Stir in the green chilies and ginger-garlic paste. Cook for a couple of minutes until the raw aroma disappears. You want to smell the spices, not the raw garlic!
5. Time for the spice blend! Mix the turmeric powder, chili powder, cumin powder, and coriander powder. Add this to the pan, along with the peanut paste and about 1-2 cups of water. Stir well to combine and bring it to a simmer. Let this simmer for about 30 minutes, stirring occasionally, to allow the flavors to meld.
6. Now, for the finishing touches. Stir in the chopped coriander and mint leaves. Then, gently mix in the beaten curd. Bring it to a boil, but don’t let it curdle!
7. Finally, fry the slit green chilies in a little hot oil for just a few seconds. Add these to the gravy and simmer for another 5-10 minutes, or until everything is heated through and the gravy has thickened to your liking.

Expert Tips

• Don’t overcrowd the pan when roasting the peanuts and sesame seeds. Roast in batches if necessary.
• Blending the peanut paste with a little warm water helps create a smoother texture.
• Simmering the gravy for longer allows the flavors to develop beautifully.

Variations

• My Family’s Secret: My aunt always adds a tablespoon of tamarind paste for a lovely tangy kick.
• For a richer gravy: Add a splash of coconut milk during the last 5 minutes of simmering.
• Spice it up: Add a pinch of cayenne pepper or a finely chopped habanero for extra heat.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the curd with a plant-based yogurt alternative – cashew yogurt or soy yogurt work really well.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to ½ tsp and omit the slit green chilies.
• Medium: Use 1 tsp chili powder and add 2 slit green chilies.
• Hot: Use 1.5-2 tsp chili powder and add all 3 slit green chilies.

Festival Adaptations (Suggestions for pairing with specific festivals)

This gravy is fantastic during festivals! It’s often served during Diwali with a lavish spread of dishes. It also pairs beautifully with the festive biryani made during Eid.

Serving Suggestions

Serve this Peanut & Sesame Gravy hot with:

• Biryani (of course!)
• Steaming hot rice
• Warm roti or naan
• Idli or dosa for a South Indian twist

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the origin of this Peanut & Sesame Gravy?

This gravy has roots in Andhra Pradesh and Telangana cuisine, but variations can be found across South India. It’s a traditional accompaniment to biryani and rice dishes.

Can I use pre-made peanut butter instead of making the paste from scratch?

While you can use peanut butter, the flavor won’t be quite as fresh and vibrant. Making the paste from scratch is definitely recommended for the best results.

What is the best way to adjust the consistency of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Can this gravy be made ahead of time?

Yes! You can make the gravy a day or two in advance. The flavors actually develop even more overnight.

What are some other dishes this gravy pairs well with besides biryani and rice?

It’s delicious with South Indian staples like idli and dosa, or even with grilled chicken or fish!