Peanut Masala
Dishoom is a restaurant we’ve been wanting to go to for a while. We have their cookbook and love a lot of the ideas it contains.
They’ve now opened one of their Permit Room restaurants in Cambridge. It’s not a full-blown Dishoom, rather a venue offering snacks, sharing plates, and a few curries. This dish was one of the snacks we sampled when we visited.
Cooking surfaces
BBQ Temperature
Ingredients
- 70g salted peanuts, the smaller ones
- 1/2 tsp chilli powder
- 1/2 red onion, finely diced
- 1 small tomato, deseeded and finely diced
- 1 tbsp chopped coriander leaves
- Juice of 1/2 lime
- Extra salt (optional)
- Fresh chilli, diced (optional)
Equipment
Method
- Setup your Egg for a direct cook, with just the stainless steel grid, at 200°C.
- Add your cast iron skillet and pre-heat.
- Dry fry your peanuts, adding the chilli powder after 1 minute of cooking.
- Toast your peanuts until they just start to colour.
- Remove and allow to cool.
- Pat your chopped tomato with kitchen paper to remove excess juice.
- Pop your peanuts, chopped tomato, coriander, and onion in a bowl.
- Drizzle over the lemon juice and toss to combine.
- Add the fresh chilli and extra salt if you think it needs it.
- Serve with small spoons allowing people to pick up the masala.