Masala Peanuts
A Clever Indian Snack
My sister and I were recently in India and accidentally found Masala Peanuts. We were enjoying a beer on the patio at our hotel restaurant. We asked our server if they had Madrasi Mix or something of the sort to munch on. He mentioned they did not, but he would bring us another typical Indian snack. Masala Peanuts was a pleasant surprise, plus we were excited to try something new. At first glance, this dish looked like peanuts mixed with pico de gallo. That it was, with an Indian kick! After one bite I knew I had to create a recipe to share. This is the perfect appetizer to go with drinks, I hope you enjoy as much as we did.
- 1 medium tomato, remove the seeds and dice medium*
- ¼ cup white or red onion, diced small
- Juice of half a lime
- ½ teaspoon curry powder
- ¼ teaspoon salt
- 1 handful cilantro, chopped
- 1 cup peanuts
- ½ teaspoon coconut oil or coconut oil spray
- 1 tablespoon crushed curry leaves (optional)**
- First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
- Next, combine together all your ingredients from the tomato mix. Do this first so the flavors have time to marinate.
- Grab a medium-sized saute pan and heat over medium/high heat.
- Pour coconut oil in the pan, or coat with coconut oil spray.
- Place your peanuts into the pan. Shake the pan to disperse evenly. Let the peanuts roast on this side without moving the pan, about 1-2 minutes.
- Once the peanuts have a nice golden color on the first side, it is time to toss. If you are using the curry leaves, add them first, then mix.
- Pan toss well and let the peanuts gain a bit more color. When the peanuts are evenly roasted and fragrant, take them off the heat, about 1-2 more minutes.
- Add the peanuts to your tomato mix. Stir well making sure all the ingredients are incorporated well.
- Season to taste adding more salt or curry powder if need. Different curry powders vary in flavor and spice level, so tasing at this step is key. The curry powder I used was very spicy, so did not need to add more.
- Pour into a serving dish. Give your guests an appetizer plate and small spoon, enjoy hot.
**Curry leaves are not to be confused with curry powder. Curry leaves come from the curry tree and are known for their smokey and citrus flavors. One might say, what the kafir lime leaf is to Thai cooking. You can use these leaves fresh or dried and can purchase at Indian grocery stores. If you buy in bulk (I did!) they freeze well in a ziplock bag. Curry powder is a mixture of Indian spices which the British invented. Yep, the Brits invented curry powder. There is no standard recipe, each 'curry powder' blend you buy will taste different depending on the brand.
For another nutty snack, try our Roasted Cashews with a Kick!
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