Green Peas In Spiced Yogurt Sauce Recipes

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.

KIDNEY BEANS WITH GREEN PEAS AND A CREAMY YOGURT SAUCE

Steps:

• Rinse the beans and soak overnight covered in several inches of water. Drain and rinse, and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, and cover and simmer for 1 to 1 1/2 hours or until the beans are buttery soft. Drain and set aside.
• Meanwhile, combine and crush the coriander seeds, cumin seeds, curry leaves, ginger and hot chilies in a mortar and pestle.
• Heat the butter or ghee in a medium or large saucepan over medium heat. Add the crushed spice mixture, and stir and fry for a minute. Stir in the cooked kidney beans, and then add the cup of water, along with the sea salt and the frozen peas. Bring to a boil, reduce the heat to low and simmer for roughly 5 minutes uncovered.
• Meanwhile, combine the yogurt, cream and chickpea flour in a small bowl with a few tablespoons of water. Add this to the kidney beans, stir and simmer for another 10 minutes or so, uncovered, to thicken and blend the flavours.

GREEN PEA SAUCE

Steps:

• Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
• Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

CAULIFLOWER-AND-CHICKPEA PITAS WITH CREAMY YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
• Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

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.

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.

LOW-FAT PEAS AND CAULIFLOWER IN SPICY YELLOW YOGURT SAUCE

Steps:

• In a large pot over high heat, bring the water with 2 teaspoons of the salt to a boil.
• Drop in the cauliflower florets and the frozen tiny peas, return to a boil, and cook for only 2 minutes.
• Drain in a colander and run under cold water to stop the cooking and cool.
• Let the vegetables drain in the colander while you prepare the dressing.
• In a serving bowl, whisk together the remaining ingredients, whisking until the mixture is creamy.
• Fold in the vegetables gently to coat.
• Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours, lightly tossing again before serving.

SPICY SOYBEANS IN YOGURT SAUCE

Steps:

• 1. In a food processor or a blender, process together to tomatoes, green chili peppers, and cilantro. Remove to a bowl and process the yogurt and water until smooth.2. Heat the oil in a large saucepan over medium-high heat and add the cumin and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the onion, ginger, and garlic and cook until golden, about 4 minutes. Add the coriander, turmeric, and salt, then mix in the processed tomatoes and cook until most of the juices evaporate about 5 minutes.3. Add the soybeans and stir about 5 minutes. Mix in the yogurt-water mixture, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the beans are soft and the sauce is thick, about 30 minutes. Transfer to a serving bowl, sprinkle garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.