Masala Bhaat (Maharashtrian-Style Fried Rice)

I wanted a rice dish to serve with my bean korma/chili and figured I'd finally give this fried rice recipe a go. The flavour is quite different from Chinese-style fried rices that I've tried. TM quite liked the peanuts in the mix. The Kidlet decidedly did not. I was pretty ambivalent overall, but it did make a nice accompaniment to the korma, so that was all I really needed from it.

Masala Bhaat

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 potato, cubed and immersed in cold water
• 2 Tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1/3 c. raw peanuts
• 1 Tbsp. sesame seeds
• 3 c. cooked rice, cooled
• 1 c. frozen green peas
• 1 tsp. sambhar masala
• 15 fresh or frozen curry leaves
• 1 tomato, chopped
• 2 Tbsp. chopped fresh cilantro

Directions

1. Drain the potato cubes and set aside.
2. Preheat a wok over medium-high heat.
3. Once the wok is good and hot, drizze the oil down the sides and swirl it in the bottom.
4. Add the mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
5. Add the cumin seeds and let them sizzle for 5-10 seconds.
6. Add the onion, peanuts, sesame seeds, and potatoes and stir-fry for until the potatoes start to crisp up (5-10 minutes).
7. Break up the rice and add it to the wok.
8. Stir-fry for a minute or two, then add the peas, masala, and curry leaves.
9. Stir-fry for another 5 minutes.
10. Add the tomato and cook, stirring frequently, until warmed (2-4 minutes).
11. Sprinkle with cilantro and serve.