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Categories:
vegetable canola oil sweet curry cumin seeds frozen petite peas onion clove garlic ginger yogurt salt
Viewed: 6 - Published at: 5 years agoIngredients
- 1 tablespoon vegetable/canola oil
- 2 teaspoons sweet curry powder (penzeys)
- 1/2 teaspoon cumin seeds
- 2 1/2 cups frozen petite peas
- 1 onion, chopped
- 1 clove garlic
- 1 tsp fresh ginger
- 1 cup yogurt
- 1/2 teaspoon salt
Method
- 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.
