Peanuts

Of all the nuts, peanuts are the most popular (and affordable) in curries, especially in the western and northwestern regions of India. We always start with raw peanuts, which we then toast or roast. This draws out the oils from within, which provides succulence for the tongue (see Umami). The peanuts may be coarse-cracked, ground, or pureed; each technique elicits a different taste sensation.

When toasted and ground with spices, peanuts have a slightly nutty presence, thus helping to tone down some of the more assertive ingredients in the mix (see Maharashtrian garam masala). They provide nutty texture and protein in Steamed Chickpea Flour Cake with Peanuts and Spinach, a thickening quality to the sauce in Nutty-Hot Tomatoes with Garlic, and a leguminous background when stewed with radish greens in Boiled Peanuts with Radish Greens and Jaggery.