Ingredients
- ½ cup cashews
- 2 tbsp butter
- 1 tsp yellow mustard seeds
- 1 tsp cumin, ground
- 1 yellow onion, sliced
- 1 cup frozen peas
- 6 cup basmati rice, cooked
- mint leaves, for garnish
For the Spice Paste:
- 3 green chillies, seeds removed
- 1 tbsp mint leaves, chopped
- 4 cloves garlic
- 3 tbsp water
- 1 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 1 tsp salt, or more to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Evenly spread the cashews out over a baking sheet. Bake in the preheated oven for about 10 to 15 minutes, until golden brown. Stir the cashews once or twice for even cooking. Once golden brown, set aside.
- While the cashews are roasting, prepare the spice paste by adding all of the ingredients (except the salt) to a blender. Pulse until smooth, then stir in the salt. Set aside.
- Melt the butter in a large wok or saucepan over medium heat. Once melted, add the mustard seeds and cook until the mustard seeds stop sputtering. Add the cumin and sliced onions. Cook until the onion is soft and light brown.
- Add the prepared spice paste to the sliced onions and bring the mixture to a simmer. Simmer for 3 to 4 minutes, stirring often.
- Add the peas and cook until tender, about 2 minutes.Then, add the rice and toss until well coated. Once the rice is warm, remove from the heat and add the cashews. Stir and garnish with mint leaves. Serve while hot.
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