To make the Chili Coconut Peanut Sauce recipe, first dry roast the peanuts, sesame seeds, and coriander seeds for about 20 seconds. Cool completely and make a fine paste with coconut and keep aside.
Heat oil in a heavy bottom pan, add cumin seeds and add ginger garlic paste. Sauté until the raw smell disappears and add onions.
When the onions turn translucent, add tomatoes, turmeric powder, salt, mix well, cover the pot and cook until the tomatoes turn into paste. This takes approximately 3 to 4 minutes.
When the tomatoes turn mushy, mash them with the back of a spoon and fry until the water evaporates and the onion-tomato mixture looks like mushy.
Now, add coconut peanut butter and cook for about 3 to 4 minutes. Add red chilli powder, garam masala, water and bring to boil.
Now, add the chilli, cover the pan and cook for 5 to 10 minutes. After 5 to 10 minutes, add Kasuri Methi, mix well and serve.
Add Chili to Coconut and Peanut Gravy Recipe tava paratha and Palak Raita for your daily meals.
