Green Peas with a Yogurt-Cardamom Sauce

Khoya Elaichi Mutter

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Sometimes a simple technique can make a world of a difference; the reduced milk solids (if you can boil milk, you can reduce milk solids) provide an unparallel depth in this curry that not even heavy cream can. The menthol-like cardamom perfumes its way into each creamy, spicy mouthful.



  1. Combine the yogurt, milk solids, and cardamom in a blender jar. Puree, scraping the inside of the jar as needed, to form a smooth blend speckled with cracked cardamom.
  2. Heat the ghee in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle and are aromatic, 5 to 10 seconds. Pour in the yogurt puree, and sprinkle in the ground