Indian Curried Peas Recipe

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Created by: The Golden Temple Conscious Cookery, Los Angeles

Step 1

Heat oil and butter in large heavy skillet. Add onions and saute until tender. Puree garlic and ginger in blender with small amount of water and add to onions. Add caraway seeds, salt, pepper and turmeric. Cook 8 minutes, stirring often to prevent sticking and scorching. Add tomato puree and heat through. Add peas and simmer 5 minutes. Add coriander, cumin and red pepper and cook 10 minutes. Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender. Serve with yogurt and sweet chutney, if desired.

Things You'll Need

  • 2ts Oil
  • 2ts Butter or margarine
  • 1c Minced onions
  • 1 Clove garlic
  • 1sl Gingerroot, 1/2-in thick,
  • -peeled
  • 1ds Caraway seeds
  • 1/2ts Salt
  • 1ds Black pepper
  • 1ds Ground turmeric
  • 1/4c Tomato puree
  • 10oz Pkg frozen peas or
  • 1lb Fresh peas
  • 1ds Ground coriander
  • 1/8ts Ground cumin
  • 1/8ts Red pepper
  • 1 1/4c Sliced mushrooms
  • Plain yogurt (optional)
  • Sweet chutney (optional)

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