- 4 tablespoons olive oil, divided
- 1/ 2 teaspoon cumin seeds
- 1 whole dried red chili
- 1/ 2 teaspoon mustard seeds
- 10 curry leaves, divided
- pinch asafoetida
- 1 medium onion, finely chopped
- 1 teaspoon ginger paste
- 1 tablespoon garlic paste
- 1 (14.5 ounce) can Muir Glen Diced Tomatoes
- Salt, to taste
- Sugar, to taste
- 1 tablespoon Sambar Masala
- 5-6 cups cooked basmati rice
- Handful cashews
Heat 3 tablespoons oil in a large skillet. Add cumin seeds, mustard seeds, whole red chili and 6 curry leaves. Once the mustard seeds begin to pop, add the asafoetida.
Add onion to the pan and fry until translucent. Add ginger and garlic paste. Cook stirring occasionally, until fragrant. Add sambar masala and keep stirring. Pour in tomatoes and mix well. Add salt and cook until tomatoes are soft and starting to caramelize around edges of the pan.
Add rice and stir to coat. Season with salt and sugar to taste. Once rice is fully coated, remove from heat. Cover and let stand for a few minutes.
Heat remaining 1 tablespoon oil in a small pan. Add 4 curry leaves and the cashews to the pan. Fry on low heat until turns light brown. Add cashews to the rice and mix in.