Ingredients
2 tablespoons peanut oil12 fresh curry leaves (or 18 each, frozen), very finely diced
¼ teaspoon cumin seeds
6 cups peanuts, roasted and salted
1 red onion, very finely chopped
1 jalapeño, halved and seeded
½ cup fresh cilantro leaves, finely chopped
1½ teaspoons chaat masala
¼ tsp. cayenne powder
½ teaspoon Kosher salt
1 each lime juice, or to taste
Directions
Heat the oil, curry leaves, and cumin in a large skillet over medium-high heat until the curry leaves are crisp and the cumin seeds are golden, about 2 minutes,
stirring occasionally. Add the peanuts and cook, stirring often, until golden and glossy, 4 to 5 minutes. Stir in the onion and jalapeño and cook just until the onion begins to soften, about 2 minutes. Turn off the heat and stir in the cilantro, chaat masala, cayenne, and salt and then stir in the lime juice; mix well.
stirring occasionally. Add the peanuts and cook, stirring often, until golden and glossy, 4 to 5 minutes. Stir in the onion and jalapeño and cook just until the onion begins to soften, about 2 minutes. Turn off the heat and stir in the cilantro, chaat masala, cayenne, and salt and then stir in the lime juice; mix well.
Recipe created by Suvir Saran
Nutritional information per serving:
Calories: 544
Calories from Fat: 409
Fat: 46g
Trans fats: 0
Cholesterol: 0mg
Carbohydrate: 21g
Protein: 21g
Fiber: 7g
Sodium: 234mg