Name: Green Peas with a Yogurt-Cardamom Sauce (Khoya Elaichi Mutter)
Yield: Serves 6
Cuisine: India
Ingredients: ¼ cup Whole Milk Solids; 1 teaspoon coarse kosher or sea salt; 1 pound frozen green peas (no need to thaw); ½ teaspoon Punjabi garam masala; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; ½ teaspoon cardamom seeds from green or white pods; 2 tablespoon Ghee or canola oil; 1 teaspoon cumin seeds; 2 teaspoons ground Deggi chiles (see box); or 1 teaspoon cayenne (ground red pepper) mixed with 1 teaspoon sweet paprika; ½ cup plain yogurt

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

½ cup plain yogurt
¼ cup Whole Milk Solids
½

Method

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.
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

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Ingredients

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