Heat butter and 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add shallot, green beans, tomatoes, and a pinch of salt and pepper and cook until green beans start to brown and tomatoes are bright red and starting to burst, 5 to 7 minutes.

Add cashews, just 1 tsp garam masala, just 1 tsp cumin seeds, just 1 tsp mustard seeds, and a pinch of salt and pepper to skillet with vegetables. Cook until spices are fragrant, about 1 minute. (TIP: Spices cook quickly, so move to step 3 as soon as mixture is fragrant.)

Stir rice, spinach, and a pinch of salt into vegetables and spices. Flatten rice on bottom of skillet and cook, undisturbed, until rice begins crisp and pop, 4 to 6 minutes.

Divide masala-cashew fried rice with burst tomatoes and green beans between bowls and drizzle with cilantro chutney. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.