Best Peas With Garam Masala Recipes

GREEN PEAS MASALA

Steps:

• Heat oil and add cumin seed. As soon as it sputters, add onion and cook about 5 minutes, until translucent.
• Add tomatoes and cook 2 minutes.
• Add water, turmeric, garam masala, salt and red chile powder. Let boil for 5 minutes.
• Add peas and continue cooking until tender, about 7 min for frozen and about 10 min for fresh peas.
• Add milk and cook 3 min more.
• Serve, with cilantro leaves sprinkled on top.

BLACK-EYED PEA MASALA

Steps:

• Drain your peas.
• Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat and fry chiles, garlic, onion, and ginger for approx 6 minutes.
• Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes.
• Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water.
• Allow water to boil and then reduce your heat, cover and cook for approximately 2 hours until your peas are done and the sauce is nice and thick.
• After the peas are done, fold in your yogurt (may wish to use a little more or little less to your tastes) and cilantro, and serve.
• This goes well with rice or with chappati/roti.
• Garnish with minced cilantro.

PEAS WITH GARAM MASALA

Steps:

• Pour the oil into a medium saucepan and place over medium-high heat. When it shimmers, add the onion and garum masala and saute until the onion is translucent but not browned, about 5 minutes.
• Pour in the peas and cook, stirring, until the peas are warmed through. Remove from heat, fold in the yogurt and season with salt.