Green Peas In Spiced Yogurt Sauce Recipes

MASALA MATAR

Steps:

• Grind Onion, garlic and Green Chili Pepper in grinder to a paste.
• Heat 2 tbsp oil in a pan. Add cumin seeds and Curry Pata and fry for 1 minute. Now, add grinded onion mixture to oil.
• Fry onions mixture till brown (caramelized) and oil starts to seperate. (5-7 minutes)
• Now add turmeric, red chili powder and fry for 1 min. Add Coriander Powder, Tomato Paste , salt and fry till oil separates.
• Remove pan from heat. Cool down, add yogurt and mix well. Turn on the heat again, add Peas and 1/2 cup water and simmer for 5-6 more minutes.
• Add Garam Masala and stir well. Serve with Naan Or Roti Or Rice

SPICED YOGURT SAUCE

Steps:

• Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.

KIDNEY BEANS WITH GREEN PEAS AND A CREAMY YOGURT SAUCE

Steps:

• Rinse the beans and soak overnight covered in several inches of water. Drain and rinse, and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, and cover and simmer for 1 to 1 1/2 hours or until the beans are buttery soft. Drain and set aside.
• Meanwhile, combine and crush the coriander seeds, cumin seeds, curry leaves, ginger and hot chilies in a mortar and pestle.
• Heat the butter or ghee in a medium or large saucepan over medium heat. Add the crushed spice mixture, and stir and fry for a minute. Stir in the cooked kidney beans, and then add the cup of water, along with the sea salt and the frozen peas. Bring to a boil, reduce the heat to low and simmer for roughly 5 minutes uncovered.
• Meanwhile, combine the yogurt, cream and chickpea flour in a small bowl with a few tablespoons of water. Add this to the kidney beans, stir and simmer for another 10 minutes or so, uncovered, to thicken and blend the flavours.

SPICED POTATO AND PEA SAMOSA PATTIES

Steps:

• Boil the whole potatoes in salted water until they are soft. Remove from water. When they are cool enough to handle, slip off the skins and coarsely chop them.
• Heat the first tablespoon of coconut oil in a large skillet over medium flame. Sauté the onion and ginger until the onion is golden, about 5 minutes. Add the coriander, garam masala, sea salt, and turmeric, and right away, the potatoes, peas, and chiles. Mash and stir everything around using a potato masher or a large fork, cooking and stirring a few minutes to dry out the potato. Remove from the heat, and mix in the lemon juice and cilantro.
• Shape and mash into 8 patties, about 1/3 cup each. I use a cookie scoop to portion the potatoes and pea mixture. (see note)
• Heat the remaining tablespoon of oil in a large skillet over medium flame. Cook the patties until golden brown on both sides.
• Serve warm, accompanied by a simple basil and cumin spiced yogurt sauce, and your favorite chutney.

GREEN PEA SAUCE

Steps:

• Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
• Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Steps:

• In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
• When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
• To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Steps:

• Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
• Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
• Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
• Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
• Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

GREEN PEAS IN SPICED YOGURT SAUCE

Steps:

• Heat the oil with the onions, garlic, ginger, sweet curry powder and cumin seeds in a large saucepan over medium heat, cooking until the cumin turns light brown and fragrant, 1 1/2 to 2 minutes. Add the frozen peas. Cook until the peas are soft and the moisture is evaporated, stirring often, for about 5 minutes. Stir in the yogurt and salt. Bring to a simmer and then reduce the heat to low. Cook for 15 more minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon. Taste for seasoning and serve.