I am sharing this recipe because it’s my go-to recipe when I am out of any fresh vegetables to accompany a simple Indian meal. We always have frozen green peas, and I also stock skimmed milk powder for making yoghurt. The original recipe is by Nita Mehta, a prolific Indian cookbook writer, and I own several of her handy books.
This is a simple and winning combination and served with some Indian bread (like rotis or chapattis) it’s a super quick simple meal. Adding the skimmed milk powder really ups the protein content of this dish.
It’s unusual in its use of skimmed milk powder as the original recipe would have contained fresh “khoya” which is essentially whole milk cooked down until only the milk solids are left. No doubt that version would be tastier and richer, but it wouldn’t fit the bill as an everyday dinner!
Quick Creamy Green Peas
A quick, creamy & delicious green pea curry. Eat with rotis or a simple pulao. If you don’t stock “amchur” which is a specialist Indian ingredient, substitute with a dash or lemon or lime juice.
Dissolve the skimmed milk in 1 cup of hot water and set aside.
Heat the oil and ghee (if using) in a wok or saucepan.
Once it’s shimmering, add the cumin seeds and let them turn golden. Add ginger and green chillies and stir till the ginger is light golden.
Add the tomato puree or paste. Stir for 1 minutes and then add all the dry masalas.
Fry for 3-4 minutes and then add the green peas.
Stir the peas and then add the milk powder mixture and the raisins. Cook on a low flame stirring occasionally.for 4 minutes or so until the masalas thicken.
Take off the heat and garnish with almonds, chopped coriander & cream. Serve hot.