Peas yogurt curry

2015-03-05
  • Yield : 20 pieces
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 40m

Peas yogurt curry
This is a curry made primarily with spices and with a yogurt base. The peas yogurt curry is good to eat with roti or rice.

Method

Step 1

For the rice paste, wash rice and soak in 1 cup of water for 20 minutes. In a blender, combine the soaked rice with water and green cardamoms and grind to make a fine paste. Remove into a bowl and set aside. Boil the peas and set aside.

Step 2

For the gravy, put oil in a pan over medium heat. When oil begins to smoke, add asafoetida powder, cloves, cinnamon and black cardamoms. When the spices crackle, add cumin seeds. Saute for a few seconds and add coriander powder and turmeric powder.

Step 3

Reduce heat to low and add yogurt, stirring continuously. Gradually increase the heat to medium and keep stirring non-stop till the curry starts boiling. Take care to ensure that the yogurt does not split. Mix in the rice paste and cook, stirring continuously for another 15 minutes.

Step 4

Add in the peas. Add clarified butter, reduce heat to low and continue cooking for 10 minutes or till mixture thickens. Stir in the salt and lemon juice and remove from heat. Serve hot, garnished with almonds.

My Notes
1. For the garnish you can also chop up some seedless raising and cashew nuts.
2. Chickpeas are recommended in the original recipe. These will also work very well. I tried with peas as peas were readily available in my kitchen on the day!
3. The black cardamom is a strong spice. You can do without it or not crack the pod to let the seeds out.

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