Green Peas In Spiced Yogurt Sauce Recipes

SPICED YOGURT SAUCE

Steps:

• Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Steps:

• Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
• Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
• Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
• Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
• Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

GREEN PEAS IN SPICED YOGURT SAUCE

Steps:

• 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.

PEAS WITH YOGURT SAUCE

Steps:

• Rinse the peas, and remove from the pods. Blanch in boiling salted water for 2 minutes, and drain well. Transfer the peas to a plate. Mix the yogurt with the oil and lemon zest. Season to taste with salt and pepper. Top the peas with the yogurt sauce, and garnish withfresh herbs, if you'd like.
• If the peas are freshly picked, you can serve the peas raw with the yogurt sauce also.

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Steps:

• In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
• When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
• To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.

GREEN PEAS IN A CREAMY INDIAN-SPICES SAUCE

Steps:

• defrost frozen peas under warm water completely. drain.
• combine sugar, ground cumin, garam masala, salt, cayenne, and tomato paste. slow add 2 TB water, mixing as you go.
• add cream slowly, mix. add lemon juice, cilantro, and green chile. mix again and set this cream sauce aside.
• put oil in large frying pan and set over medium high heat. when it's hot, add cumin seeds and mustard seeds. as soon as seeds begin to pop, add peas. Stir and fry peas for 30 seconds.
• add in cream sauce. cook on high heat for 1.5-2 minutes or until sauce has thickened, stirring gently as you do so.