Peas With Garam Masala
Updated Aug. 12, 2024
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon olive oil
- ½medium onion, chopped
- ½teaspoon garam masala
- 4cups frozen small peas
- ½cup whole-milk yogurt, preferably sheep's milk
- Salt to taste
Nutritional analysis per serving (4 servings)
157 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 8 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Pour the oil into a medium saucepan and place over medium-high heat. When it shimmers, add the onion and garum masala and saute until the onion is translucent but not browned, about 5 minutes.
- Step 2
Pour in the peas and cook, stirring, until the peas are warmed through. Remove from heat, fold in the yogurt and season with salt.
Private Notes
Comments
This recipe is a great foundation for variation as well as good base in itself.
Recipe in itself is a little safe when it comes to Indian cuisine and not being scared to get creative with the spices. I used more garam masala, and added some turmeric and chili powder.
As a foundation, you can pretty much use this with any vegetable that can be lightly fried and then tossed in yogurt. I will be trying with Brocolli, green beans and maybe even mushrooms.
All in all. Great!
Yes indeed, a good basic recipe. I added some diced courgette and red pepper too and then tipped in more curry spices without thinking. A delicious side dish for a cold meat lunch which I will make again to accompany other meals.
This is a wonderful foundation to build out various flavor profiles. I added Italian seasoning, fresh mint, and red pepper flakes to enhance the flavors. Also, instead of yogurt, I used two heaping spoonfuls of creme fraiche which resulted in a silky mouthfeel. Note: I wanted to really have the pea flavor be predominant, alongside the garam masala, therefore I used fresh (not frozen) English peas from Trader Joes. The taste is wonderful.
I made this with sliced Brussels sprouts since my grocer had run out of peas and it turned out even better than the peas version! Make it the same way but cook the Brussels sprouts with about 1 additional tbsp of olive oil for about ten minutes to get thoroughly cooked. Otherwise follow the recipe here.
I definitely plan to add mint next time--it's a good dish, but needed more zing.
Put it on toast, with a little squeeze of lemon at the end. Perfect lunch!