Creamy peas curry

Name: Creamy peas curry
Yield: 2 servings
Cuisine: British
Ingredients: 2 cups frozen peas; 3 tbsps oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 pinch asafoetida; 1/2 tsp tumeric powder; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 3/4 tsp garam masala; 1/2 tsp Kashmiri red chilli powder; 1 green chilli, finely chopped; 1/2 onion, made into pure; 3/4 tsp ginger garlic paste; 1/3 cup tomato passata; 1/4 cup fresh cream; To taste, salt; 1/2 cup water

Rachna @cook_13571950

Leicestershire

A quick curry that you can make on a busy day. Frozen peas cook very quickly.

Rachna @cook_13571950

Leicestershire

A quick curry that you can make on a busy day. Frozen peas cook very quickly.

Saved

Ingredients

2 servings

2 cupsfrozen peas
3 tbspsoil
1/2 tspmustard seeds
1/2 tspcumin seeds
1 pinchasafoetida
1/2 tsptumeric powder
1/2 tspcoriander powder
1/2 tspcumin powder
3/4 tspgaram masala
1/2 tspKashmiri red chilli powder
1green chilli, finely chopped
1/2onion, made into pure
3/4 tspginger garlic paste
1/3 cuptomato passata
1/4 cupfresh cream
To taste, salt
1/2 cupwater

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Steps

1

In a non stick pan, heat oil on medium heat. Add mustard seeds, when they crackle, add cumin seeds and asafoetida.
2

Then add the pureed onion and cook for 4 minutes stirring it. Then add the green chillies and ginger garlic paste. Keep stirring and cook for 3 minutes. Add the tomato passata, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Mix well and cook till the oil starts leaving the sides of the pan.
3

Add the water and peas. Cover the pan and cook forb10 minutes on low to medium flame, stirring it occasionally. Then add the cream and simmer for 2-3 minutes. The the pan off from the heat and serve the curry with chapati or rice.