By Amanda Hesser
Updated Oct. 16, 2023
- Total Time
- About 10 minutes
- Rating
- 4(275)
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon olive oil
- ½medium onion, chopped
- ½teaspoon garam masala
- 4cups frozen small peas
- ½cup whole-milk yogurt, preferably sheep's milk
- Salt to taste
Ingredient Substitution Guide
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.
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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.
Ratings
4
out of 5
275
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Private Notes
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Cooking Notes
Jay
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!
Barbara
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.
The Gourmet Foodie
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.
Lola
Add lemon juice, zest & some coconut flakes!
Meredith
I echo the question—put peas in frozen or thaw first? And for these wonderful suggestions for turmeric and chili powder—about how much did you add? Thanks:)
Help!
In general, when a recipe list an ingredient as "thing, format" and the instructions say "add thing," it means to add the thing in the listed format, so "peas, frozen" + "add peas" = "add frozen peas." But frozen baby peas will thaw in seconds in hot oil, so it really doesn't matter.
Liz S.
Garam Masala is a mixture of warm spices used in Indian cooking. Every recipe for it is a little different but think cinnamon, pepper, cumin, allspice... You can get it at any supermarket, I think, esp if they have a bulk spice section. But you could also look a recipe up on the intrnet and make your own. You probably have what you need in the pantry right now.
MG
I ate it just as it was without anything else (O.K., I had some leftover plain basmati rice at the beginning) and it was DELICIOUS without any other additional spices ! Thank you for this great recipe.
nathan in Brooklyn
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.
Barrie
I definitely plan to add mint next time--it's a good dish, but needed more zing.
M
Put it on toast, with a little squeeze of lemon at the end. Perfect lunch!
S.Spring
For a vegan version, use coconut milk instead of yogurt. Add cooked potatoes if you want a more substantial dish. It’s sinfully delicious.
WA e
perfect
יותם
If you aren't using a high-fat yogurt, I recommend letting the peas cool before adding it. Otherwise the yogurt will curdle.
Emrie
My yogurt curdled. Also I think I should have let some of the frozen ice boil off before adding. :(
MG
I ate it just as it was without anything else (O.K., I had some leftover plain basmati rice at the beginning) and it was DELICIOUS without any other additional spices ! Thank you for this great recipe.
Deb Garfield
Again: do you thaw peas first?
mikermeals
Amazing and very easy! Prepared with a shallot pasta and baked cod.
stella
This is a great, simple, flavorful recipe! I used labneh instead of regular yogurt because I had some on hand and it was delicious!!
Louisa
Do not cook peas in yougurt as it then separates. Pretty mild.
Sarah
We made this per the instructions but our peas must have been too warm - even though we removed them from the heat, the yogurt curdled as it was stirred in, resulting in an unappetizing mess. A note of caution!
Lola
Add lemon juice, zest & some coconut flakes!
Elisabeth Hanrahan
What is Garam masala and where can you buy it?Thank you
Liz S.
Garam Masala is a mixture of warm spices used in Indian cooking. Every recipe for it is a little different but think cinnamon, pepper, cumin, allspice... You can get it at any supermarket, I think, esp if they have a bulk spice section. But you could also look a recipe up on the intrnet and make your own. You probably have what you need in the pantry right now.
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