Flavours of India
Steamed Peanut Diamonds in a Garlic-Onion Sauce
Page 72
Cuisine: Indian | Course Type: Main Courses
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Recipe Reviews
Sovay from Northern England,
This is an interesting change from the usual Indian vegetarian dishes of dhal and paneer. The peanut diamonds themselves are pretty straightforward to make. I gave mine 20 minutes in an electric steamer but they could perhaps have done with a little less time - the top looked a bit on the dry side at the end of the steaming time. I found it was best to process the peanuts with the gram flour; when I tried them on their own they just bounced around, but the gram flour weighed them down so the blades could get at them.
I've taken off a star for two reasons, the first being a slight confusion in the instructions for the sauce. This appears to include two identical sets of red onions and garlic cloves, one of which is processed with ground spices to make a spice paste which is then set aside and never mentioned again. It's clear from the ensuing instructions that the sauce should include chopped onion as well, so I fried this additional onion, then added and fried the spice paste before stirring in the yoghurt.
The other issue is that this isn't the most attractive-looking dish; the peanut diamonds are brown and craggy-looking, and the sauce is equally brown and didn't really blend that well, although it tasted fine. I might be inclined to add either a little gram flour or a little tomato paste to bring it together.
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