This is a take on a traditional recipe that my mom used to make with crushed fresh peas. Frozen peas are always in my freezer, so I make this recipe more often. When comparing the finished dish prepared with fresh vs. frozen peas, you’d think that they taste pretty much the same. In reality, their tastes, texture and consistency are quite different. Frozen peas are par cooked before freezing, and when crushed in a blender they turn to a puree. On the other hand, fresh peas are raw, and when crushed, the result is a coarse mix that is cooked in the sauce.
This recipe is a great option for a weekday dinner that you can whip up in a jiffy – quick to prepare, healthy and delicious.
Prep time: 10 minutes
Cooking time: 30 minutes
Yield: 4 servings
Ingredients
1 cup Tomatoes (crushed or grated)
2 cups Green Peas (frozen)
1 small piece of Ginger, finely chopped.
1/4 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chili Powder or Paprika
2 tsp Coriander Powder
1-2 Green Chillies (chopped)
1/2 tsp Dried Mango Powder or 1 tbsp Lemon juice
1 tsp Salt (to taste)
Preparation
Grind the Peas in the blender using a little water if needed.
Crush or grate the tomatoes. Canned diced tomatoes are fine as long as they are not too chunky. If the tomatoes were in the fridge, then bring to room temperature before using.
Finely chop the Ginger and the Green Chillies.
Cooking Spiced Pureed Peas
1. Heat 1 tbsp oil in a thick-bottomed pan on medium-low, and add Cumin Seeds. When they start to shimmer, add the chopped Ginger and fry them until they turn a light brown; about 1 minute. Add in chopped green chillies, if using, to add heat.
2. Pour in the tomatoes and mix. Raise the heat to medium.
3. Add the Turmeric Powder, Red Chili Powder (or Paprika), Coriander Powder and 1/2 tsp Salt. Continue cooking until the tomato sauce starts to thicken and the oil separates out indicating that it is cooked. This can take anywhere from 15-20 minutes depending on the tomatoes used, if they were at room temperature when you added them to the pan.
4. Add the pureed Peas, a cup of hot water and mix well. Simmer for about 8-10 minutes to let the flavors meld. Adjust the salt and the consistency by adding more hot water, if needed. TIP: Add the water to the blender jar and give it a swirl to catch all of the pureed peas sticking on the inside.
5. Finally, we need to add a little acid to brighten up the flavor of the dish. Here I use Dried Mango Powder; however, Lemon juice or Vinegar are perfect, too.
Sprinkle Dried Mango Powder
Dinner is ready! Serve piping hot with boiled rice or bread and garnish with chopped cilantro.
Curry on!
- 1 cup Tomatoes (crushed or grated)
- 2 cups Green Peas (frozen)
- 1 small piece of Ginger, finely chopped.
- ¼ tsp Turmeric Powder
- ½ tsp Kashmiri Red Chili Powder or Paprika
- 2 tsp Coriander Powder
- 1-2 Green Chillies (chopped)
- ½ tsp Dried Mango Powder or 1 tbsp Lemon juice
- 1 tsp Salt (to taste)
- Heat 1 tbsp oil in a thick-bottomed pan on medium-low, and add Cumin Seeds. When they start to shimmer, add the chopped Ginger and fry them until they turn a light brown; about 1 minute. Add in chopped green chillies, if using, to add heat.
- Pour in the tomatoes and mix. Raise the heat to medium.
- Add the Turmeric Powder, Red Chili Powder (or Paprika), Coriander Powder and ½ tsp Salt. Continue cooking until the tomato sauce starts to thicken and the oil separates out indicating that it is cooked. This can take anywhere from 15-20 minutes depending on the tomatoes used, if they were at room temperature when you added them to the pan.
- Add the pureed Peas, a cup of hot water and mix well. Simmer for about 8-10 minutes to let the flavors meld. Adjust the salt and the consistency by adding more hot water, if needed. TIP: Add the water to the blender jar and give it a swirl to catch all of the pureed peas sticking on the inside.
- Finally, we need to add a little acid to brighten up the flavor of the dish. Here I use Dried Mango Powder; however, Lemon juice or Vinegar are perfect, too.
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