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Peanut Masala

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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.
Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Course: Appetizer
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 70 g 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

Grill Temperature

200C temp_icon

Surfaces

Cast Iron Skillet

Method
 

  1. Setup your Egg for a direct cook, with just the stainless steel grid, at 200°C.
  2. Add your cast iron skillet and pre-heat.
  3. Dry fry your peanuts, adding the chilli powder after 1 minute of cooking.
  4. Toast your peanuts until they just start to colour.
  5. Remove and allow to cool.
  6. Pat your chopped tomato with kitchen paper to remove excess juice.
  7. Pop your peanuts, chopped tomato, coriander, and onion in a bowl.
  8. Drizzle over the lemon juice and toss to combine.
  9. Add the fresh chilli and extra salt if you think it needs it.
  10. Serve with small spoons allowing people to pick up the masala.

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