1/4 tsp sugar
1/2 tsp ground cumin
1/2 tsp ground garam masala
3/4 tsp salt
1/2 tsp cayenne pepper
1 tbsp tomato paste
3/4 cup heavy cream
1 tbsp lemon juice
2 tbsp cilantro, chopped
1 fresh long hot green chili or 1/2 jalapeño, finely chopped
4 cups shelled fresh peas or 1 bag frozen, defrosted
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Mix the sugar, cumin, garam masala, salt, cayenne, tomato paste, cream, lemon juice, cilantro, and chili into a sauce and set aside. If the peas are fresh, boil them until just barely done. Heat the oil in a pan, add the cumin and mustard seeds; when they start to pop, add the peas and saute for 30 seconds. Add the sauce and cook for 2 minutes or until the sauce has thickened.
Source: Madhur Jaffrey's Spice Kitchen
1/2 tsp ground cumin
1/2 tsp ground garam masala
3/4 tsp salt
1/2 tsp cayenne pepper
1 tbsp tomato paste
3/4 cup heavy cream
1 tbsp lemon juice
2 tbsp cilantro, chopped
1 fresh long hot green chili or 1/2 jalapeño, finely chopped
4 cups shelled fresh peas or 1 bag frozen, defrosted
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Mix the sugar, cumin, garam masala, salt, cayenne, tomato paste, cream, lemon juice, cilantro, and chili into a sauce and set aside. If the peas are fresh, boil them until just barely done. Heat the oil in a pan, add the cumin and mustard seeds; when they start to pop, add the peas and saute for 30 seconds. Add the sauce and cook for 2 minutes or until the sauce has thickened.
Source: Madhur Jaffrey's Spice Kitchen
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