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Indian curried peas
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| Artist: |
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| Categories: |
Asian, Beans, Central Asian, Indian, Peas, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Oil | | 2
| tsp | Butter or margarine | | 1
| cup | Minced onions | | 1
| | Clove garlic | | 1
| slice | Gingerroot, ?in thick | | | -peeled | | 1
| dash | Caraway seeds | | 1/2
| tsp | Salt | | 1
| dash | Black pepper | | 1
| dash | Ground turmeric | | 1/4
| cup | Tomato puree | | 10
| oz | Pkg frozen peas or | | 1
| lbs | Fresh peas | | 1
| dash | Ground coriander | | 1/8
| tsp | Ground cumin | | 1/8
| tsp | Red pepper | | 1 1/4
| cup | Sliced mushrooms | | | Plain yogurt (optional) | | | Sweet chutney (optional) |
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Procedures:
| 1 | These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish. | | 2 | Created by: the golden temple conscious cookery, los angeles heat oil and butter in large heavy skillet. | | 3 | Add onions and saute until tender. | | 4 | Puree garlic and ginger in blender with small amount of water and add to onions. | | 5 | Add caraway seeds, salt, pepper and turmeric. | | 6 | Cook 8 minutes, stirring often to prevent sticking and scorching. | | 7 | Add tomato puree and heat through. | | 8 | Add peas and simmer 5 minutes. | | 9 | Add coriander, cumin and red pepper and cook 10 minutes. | | 10 | Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender. | | 11 | Serve with yogurt and sweet chutney, if desired |
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