How to Boil Shelled Peanuts
17 Jun
Raw unsalted shelled peanuts, when boiled, acquire a rich softness, a departure from the taste and texture of roasted peanuts. While the crunch of roasted peanuts sits well with chutneys and in jhalmuri, boiled peanuts are great in salads.
Here’s how to boil shelled peanuts in an Indian-style pressure cooker, and a boiled peanut chaat recipe.
You Need:
- Raw shelled peanuts – 1 cup
- Water – 2 cups (double the quantity of peanuts)
- Salt – 1/4 teaspoon
How to Boil Shelled Peanuts in a Pressure Cooker:
In the picture above: raw shelled peanuts.
Place raw shelled peanuts in the pressure cooker. Add 1/4 teaspoon of salt, two cups of water.
Lock the lid, shake and place on high heat till the cooker whistles.
After the first whistle, set the heat to low and slow-cook till the next whistle.
At this point, turn off the heat and let the pressure cooker cool till the lid can be unlocked without force.
You will see that the peanuts have been boiled and the water has turned a dense brown.
Strain out the boiled peanuts from the water.
Don’t discard the water the peanuts were boiled in – it’s delicious! Add it to dal or curries.
Boiled peanuts are ready. Get creative with using them.
Here’s a simple recipe idea with boiled peanuts – boiled peanut chaat.
For boiled peanut chaat, you need:
[per serving]
- Boiled peanuts – 1 cup
- Tomato – 1/4 cup, finely chopped
- Onion – 1 tablespoon, finely chopped
- Green chilies – 1, finely chopped
- Fresh coriander leaves – 1 tablespoon, finely chopped
- Fresh lime juice – 1 tablespoon
- Sea salt – to taste
How To Make Boiled Peanut Chaat:
Toss together all the ingredients just before serving: boiled peanuts, finely chopped tomatoes and onions, green chilies and coriander leaves, a tablespoon of lime juice and crushed sea salt.
Boiled peanut chaat tastes good cold, warm, or at room temperature.
Notes:
No pressure cooker? No worries, you can still boil raw shelled peanuts with ease – just be prepared to invest more time and add more water during the cooking process. Boil the peanuts in a pan with lid on, keep checking for doneness – cook till the peanuts are soft and the skin is almost coming off but not quite. The peanut halves inside the skin (they’re called cotyledons, I gather) should remain together.
Be careful with the sea salt you add in the end – we had salted the water while boiling peanuts, so very little add-on is needed for chaat.
Thank you. It is a great recipe. I dont trust shop bought roasted peanuts and I wanted to keep the skin on. Great healthy way to eat peanuts. I heard they have chromium and I wanted to increase my chromium levels. And they taste nice and soft this way. Thank you
Sindy, Glad to be of help!
Can we store them in the refrigerator for a few days after boiling?
I haven’t tried storing them after boiling…I guess they should be good for at least 2-3 days. I would drain the water out from the boiled peanuts before refrigerating. Good luck, let us know how that worked.
We like boiled salted peanuts kinda aldente’ will these be soft like pinto beans or little crunchy?
Hi ann, They remain al dente.
I don’t have a pressure cooker, should I soak them first for 12 hours and then cook them, how long might they take. I have always understood they are much better for you if they are boiled before eating. Thanks
@Brownen Summers: You’re right, they are much better boiled – tastier and easier to digest too. Without a pressure cooker, I guess the cooking time would depend on the shape and thickness of the vessel you use for boiling.
I have not tried this, but if I had to, this is what I would go for: bring the pan with peanuts and salted water to a rolling boil, then let simmer for twenty minutes undisturbed. After that, taste test for doneness – take the pan off the heat when the peanuts seem nearly done. I would also plan some standing time in hot water, post-boiling.
I love making “goober stew”! Pressure cook a cup of shelled peanuts (I like Spanish peanuts for this) for about an hour in three to four cups water. Let cool and add diced carrots, diced onion, diced potatoes, diced celery and season to taste. Pressure cook for another twenty minutes.
@Chef Clarence: That sounds awesome. “Goober stew” is a new one for me – filed under “TIL” :-)
I would like to try peanut milk after boiling them in pressure cooker do you have a recipe for this please help. tks.
Thank you. I normally boil peanuts in shell but takes 3 hours not tasty in slow cooker so shell them and boil great. Ruby
Hi Ruby. Yes – much faster shelled and in the pressure cooker :)
Thanks. This is exactly what I was looking for.
Hi Anoop, You are most welcome!