Peanut Chaat Salad

a spoon full of peanut salad with red onions.

By Suvir Saran

30 minutes

Serving Size: 1 cup



2 tablespoons peanut oil

12 fresh curry leaves (or 18 each, frozen), very finely diced

1/4 teaspoon cumin seeds

6 cups peanuts, roasted and salted

1 red onion, very finely chopped

1 jalapeño, halved and seeded

1/2 cup fresh cilantro leaves, finely chopped

1 1/2 teaspoons chaat masala

1/4 teaspoon cayenne powder

1/2 teaspoon Kosher salt

1 each lime juice, or to taste


Heat the oil, curry leaves, and cumin in a large skillet over medium-high heat until the curry leaves are crisp and the cumin seeds are golden, about 2 minutes,
stirring occasionally. Add the peanuts and cook, stirring often, until golden and glossy, 4 to 5 minutes. Stir in the onion and jalapeño and cook just until the onion begins to soften, about 2 minutes. Turn off the heat and stir in the cilantro, chaat masala, cayenne, and salt and then stir in the lime juice; mix well.

Nutrients Per serving

Calories from Fat409
Fat46 g
Trans Fat0
Cholesterol0 mg
Carbohydrate21 g
Protein21 g
Fiber7 g
Sodium 234 mg

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