Maharashtrian-Style Fried Rice with Peanuts from 660 Curries by Raghavan Iyer

Name: Maharashtrian-Style Fried Rice with Peanuts from 660 Curries by Raghavan Iyer
Ingredients: 1 cup frozen green peas (no need to thaw); 1 teaspoon Sambhar masala; 1 tablespoon white sesame seeds; 3 cups cooked white rice; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 12 to 15 medium-size to large fresh curry leaves; 1 medium-size tomato, cored and finely chopped; 2 tablespoons peanut or canola oil; 1 teaspoon black or yellow mustard seeds; 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 medium-size red onion, finely chopped; ⅓ cup raw peanuts (without the skin); 1 teaspoon cumin seeds

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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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

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Ingredients

1 cup frozen green peas (no need to thaw)
1 teaspoon Sambhar masala
1 tablespoon white sesame seeds
3 cups cooked white rice
2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
12 to 15 medium-size to large fresh curry leaves
1 medium-size tomato, cored and finely chopped
2 tablespoons peanut or canola oil
1 teaspoon black or yellow mustard seeds
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 medium-size red onion, finely chopped
⅓ cup raw peanuts (without the skin)
1 teaspoon cumin seeds