Green Peas in a Creamy Sauce
This is a recipe where frozen peas can be used to great advantage. The sauce takes just minutes to put together and may be made up to a day in advance and refrigerated, if you so prefer. This dish may be served with all Indian meals. It also goes well with lamb and pork roasts.
Ingredients
- ¼ teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon salt
- ¼ –½ teaspoon chilli powder
- 1 tablespoon tomato purée
- 175 ml 6fl oz single cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped green coriander
- 1 fresh hot green chilli finely chopped
- 3 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- ¼ teaspoon black or yellow mustard seeds
- 2 x 275g 10oz packets frozen peas, defrosted under warm water and drained
Instructions
- Step One Combine the sugar, ground cumin, garam masala, salt, chilli powder and tomato purée. Slowly add 2 tablespoons water, mixing as you go. Add the cream slowly and mix. Add the lemon juice, green coriander and green chilli. Mix again and set this cream sauce aside.
- Step Two Put the oil in a large frying pan and set over medium–high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop – this just takes a few seconds – add the peas. Stir and fry the peas for 30 seconds, then add the cream sauce. Cook on high heat for about 1½–2 minutes or until the sauce has thickened, stirring gently as you do so.