Zirke: A Spicy, Garlicky Peanut and Sesame Gravy from Nashik

I learnt about Zirke when my friend Deepali sent me the YouTube link for that recipe saying this looks right up your alley because you like spicy food. 😀

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You know you have the best of friends when they bookmark recipes that they may not want to try, but are sure you will like. Thank you, Deepali, for this gem of a recipe for Zirke from Being Marathi Recipes.

I often make Shengdanaychi Amti | Danyachi Amti, and so when I saw this recipe for Zirke, I was excited because it seemed like a spicier variation of the peanut based gravy. And I was right. When I tried this delicious gravy this weekend, it turned out to be spicy, nutty, garlicky, and generally all-around good as should be the case with a comfort food.

As the video explains, this dish seems to be specific to the Nashik region of Maharashtra in Western India.

Do try this recipe and you will not be disappointed.

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Recipe for Zirke: A Spicy Peanut and Sesame Gravy from Nashik | Tikhat Shengdanya ani Tilachi Amti

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Zirke: A Spicy, Garlicky Peanut and Sesame Gravy from Maharashtra

Aruna

Zirke is a spicy, garlicky peanut and sesame gravy from the Nashik region of Maharashtra in Western India. I absolutely loved this stew which hits all the right spots making it the ultimate comfort food.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Course Accompaniment, Dinner, Gravy, Lunch

Cuisine Indian, Maharashtrian, Nashik

Servings 2 People

Ingredients

  

1x2x3x

• 1/4 Cup Peanuts (~40 gms)
• 2 tbsp Til (~20 gms)
• 3 to 4 Large Garlic Cloves (~6 gms)
• 3 to 4 Spicy Green Chillies (~6 gms)
• 1/4 Cup Fresh Coriander (~12 gms)
• 3/4 Cup Water
• 1/4 tsp Turmeric
• Salt to Taste

For Tempering

• 1.5 tsp Oil (Groundnut/Peanut oil preferred)
• 1/2 tsp Mustard Seeds, Rai
• 1/2 tsp Cumin Seeds, Jeera
• 1 Pinch Asafoetida, Hing

Instructions

 

Making Peanut Powder

• Over medium heat, dry roast the peanuts till they start to pop.
• Transfer to a plate and let them cool.
• Rub the peanuts between your palms to remove the skin.
• Grind the peanuts in the chutney grinder to get a coarse powder.

Making Roasted Sesame Paste

• Over medium heat, dry roast the sesame seeds till they start to change colour.
• Let the seeds cool and then grind them to a smooth paste with some water.

Making Coriander Leave Paste

• Pulse the coriander to just crush the leaves. Do not grind to a paste.

Making Chilli Garlic Paste

• Grind the green chillies and garlic together to a coarse paste.

Making Zirke

• In a heavy bottomed vessel or a kadhai, over medium flame, heat the oil.
• Add the mustard seeds and wait till they crackle.
• Add the cumin seeds and stir-fry for a few seconds.
• Add the hing and the green chilli-garlic paste, and stir-fry till the raw smell of garlic disappears.
• Add water, salt and turmeric, and let the water to a boil.
• Add the peanut powder, coriander and sesame paste.
• Mix well and let the Zirke boil for a couple of minutes.
• Take off the heat.
• Turn off the heat.

Keyword Gravy, Zirke

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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How to Make Zirke |Tikhat Til ani Shengdanyachi Amti

Preparation Time: 15 mins

Cook Time: 15 mins

Serves: 2

Ingredients

1. Peanuts – 1/4 Cup
2. Til – 2 tbsp
3. Garlic Cloves – 3 to 4 large ones
4. Spicy Green Chillies – 3 to 4
5. Fresh Coriander – 1/4 Packed Cup
6. Water – 3/4 Cup
7. Turmeric – 1/4 tsp
8. Salt to Taste
9. For Tempering
   1. Oil – 1.5 tsp
   2. Mustard Seeds – 1/2 tsp
   3. Cumin Seeds – 1/2 tsp

Method to Make Zirke

1. Making the Peanut Powder
   1. Over medium heat, dry roast the peanuts till they start to pop.
   2. Transfer to a plate and let them cool.
   3. Rub the peanuts between your palms to remove the skin.
   4. Set aside the peanuts and discard the skin.
   5. Pulse the peanuts in the chutney grinder to get a coarse powder.
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2. Making the Til Paste
   1. Over medium heat, dry roast the sesame seeds till they start to change colour.
   2. Let the seeds cool and then grind them to a smooth paste with some water.
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3. Making the Coriander Paste
   1. Pulse the coriander to just crush the leaves. Do not grind to a paste.
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4. Making the Green Chilli-Garlic Paste
   1. Grind the green chillies and garlic together to a coarse paste.
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5. Making the Zirke
   1. In a heavy bottomed vessel or a kadhai, over medium flame, heat the oil.
   2. Add the mustard seeds and wait till they crackle.
   3. Add the cumin seeds and stir-fry for a few seconds.
   4. Add the hing and the green chilli-garlic paste.
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   5. Stir-fry till the raw smell of garlic disappears. This takes about 2 to 3 minutes.
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   6. Add water, salt and turmeric.
   7. Let the water boil.
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   8. Add the peanut powder and coriander.
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   9. Mix well.
   10. Add the sesame paste and let the Zirke boil for a couple of minutes.
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   11. Turn off the heat.
   12. Serve the Zirke warm with rice or roti. 

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