Best Green Peas In A Creamy Indian Spices Sauce Recipes

Green Peas in a Creamy Indian-Spices Sauce image

Provided by hannahactually

Categories Vegetable

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 14

1/4 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
3/4 cup heavy whipping cream
1 tablespoon lemon juice
2 tablespoons cilantro, chopped
1 hot green chili pepper, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
20 ounces frozen peas

Steps:

defrost frozen peas under warm water completely. drain.
combine sugar, ground cumin, garam masala, salt, cayenne, and tomato paste. slow add 2 TB water, mixing as you go.
add cream slowly, mix. add lemon juice, cilantro, and green chile. mix again and set this cream sauce aside.
put oil in large frying pan and set over medium high heat. when it's hot, add cumin seeds and mustard seeds. as soon as seeds begin to pop, add peas. Stir and fry peas for 30 seconds.
add in cream sauce. cook on high heat for 1.5-2 minutes or until sauce has thickened, stirring gently as you do so.

Nutrition Facts : Calories 293.9, Fat 22, SaturatedFat 9.4, Cholesterol 48.9, Sodium 516.4, Carbohydrate 18.8, Fiber 5.2, Sugar 7.3, Protein 7.2

Green Peas in Cream image

Provided by Edna Lewis

Yield Makes 4 to 6 servings

Number Of Ingredients 5

3 cups fresh peas (shelled from 3 to 6 pounds peas in pods) or thawed frozen peas (1 pound)
2 tablespoons sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon finely chopped chervil, chives, or mint

Steps:

Bring a large heavy saucepan of salted water (4 teaspoons salt for 2 quarts water) to a rolling boil, then slowly add peas so water maintains a boil. Stir in sugar and cook peas, uncovered, until tender, 5 to 12 minutes, depending on size of peas.
Drain peas in a colander.
Boil cream in saucepan until reduced by half, 2 to 3 minutes. Add butter, peas, 1/4 teaspoon pepper, and salt to taste and cook over medium heat, stirring, until butter is melted and peas are warmed through. Stir in chervil.