Name: Maharashtrian-Style Fried Rice with Peanuts (Masala Bhaat)
Yield: Serves 6
Cuisine: India
Ingredients: 3 cups cooked white rice; 1 tablespoon white sesame seeds; 1 teaspoon Sambhar masala; 1 medium-size red onion, finely chopped; 1 cup frozen green peas (no need to thaw); 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 medium-size tomato, cored and finely chopped; 1 medium-size russet or Yukon Gold potato, peeled, cut into ¼-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 teaspoon cumin seeds; 2 tablespoons peanut or canola oil; 1 teaspoon black or yellow mustard seeds; 12 to 15 medium-size to large fresh curry leaves; ⅓ cup raw peanuts (without the skin)

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Robust-flavored and -textured accompaniments like this work very well with many of the fish and chicken curries in this book. Leftover cooked white rice is the best choice because the starch, when cold, keeps the grains from sticking together and makes the rice easier to stir-fry. Any other variety of rice (brown, red, or black) will be fine, but do realize that they all provide an added nuttiness (with respect to texture) to the dish, due to their intact bran.