6 Regional Peanut-Based Curries You Can Try This Season

A rich and flavorful curry from Hyderabad, Baghare Baingan features baby eggplants cooked in a thick gravy made from peanuts, sesame seeds, and coconut. The gravy is spiced with tamarind, coriander, cumin, and dried red chilies, giving it a tangy and slightly spicy taste. It's traditionally served with biryani or roti.

A simple yet delicious peanut-based curry from Maharashtra, Shengdana Amti is made by grinding roasted peanuts into a paste and cooking it with tamarind, jaggery, and a blend of spices including mustard seeds, turmeric, and red chili powder. This sweet and sour curry is typically served with rice or bhakri.

Though traditionally made with meat, a vegetarian version of this famous Kashmiri dish uses paneer or vegetables simmered in a sauce thickened with ground almonds. The curry is flavored with Kashmiri red chilies, fennel, ginger, and garlic, resulting in a creamy, mildly spicy dish that's best enjoyed with steamed rice or naan.

This Punjabi-style chicken curry is enriched with a creamy cashew nut paste. Chicken pieces are cooked in a tomato and onion gravy flavored with ginger, garlic, garam masala, and other spices. The cashew paste adds a luxurious texture and a mildly sweet flavor to the curry, making it a favorite with naan or rice.

A rich and creamy curry from Bengal, this rezala features tender chicken pieces cooked in a yogurt-based gravy thickened with ground peanuts. Flavored with aromatic spices like cardamom, cinnamon, and cloves, and enriched with ghee and cashews, this dish has a mildly sweet and nutty taste.