Indian Stir Fried Peas

A community recipe by Twinks

Not tested or verified by Nigella.com

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Introduction

This dish is great as an side with loads of things. It's good with fish dishes too.

Ingredients

Serves: 4

Metric Cups

4 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fresh ginger (finely chopped)
1 green chilli (deseeded and chopped finely)
12 leaves curry leaves
250 grams frozen peas (or fresh)
6 tablespoons milk (or coconut milk)
½ lemon (juiced - optional)

4 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fresh gingerroot (finely chopped)
1 green chile (deseeded and chopped finely)
12 leaves curry leaves
9 ounces frozen peas (or fresh)
6 tablespoons milk (or coconut milk)
½ lemon (juiced - optional)

Method

Indian Stir Fried Peas is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in a non stick pan. Add the cumin and mustard seeds and stir fry until they pop. About 30 seconds in hot oil

Add the curry leaves. Fry for about 20 seconds.

Add fresh ginger and chilli and fry for about another 20 seconds. Ensure you stir this so as not to let the ginger stick and burn

Add the peas and fry for about 10 seconds. Add in the milk and cook with the lid on the pan for about 5-8 minutes until the peas are tender most of the milk should be absorbed.

Stir in the lemon juice to taste and serve

Heat oil in a non stick pan. Add the cumin and mustard seeds and stir fry until they pop. About 30 seconds in hot oil

Add the curry leaves. Fry for about 20 seconds.

Add fresh gingerroot and chilli and fry for about another 20 seconds. Ensure you stir this so as not to let the ginger stick and burn

Add the peas and fry for about 10 seconds. Add in the milk and cook with the lid on the pan for about 5-8 minutes until the peas are tender most of the milk should be absorbed.

Stir in the lemon juice to taste and serve