Bombay Gingered Peas with Curry Spices
This is such an intriguing way to serve new peas, succulent with Indian spices, a real wake-up for the palate and delightfully warming to the body.
The flavors here are complex, but the recipe is so simple to make. Serve it over rice for an exotic and satisfying main meal.
2 ½ pounds fresh peas, shelled, or frozen peas
2 tablespoons safflower or peanut oil
¼ teaspoon whole black mustard seeds
5 whole fenugreek seeds
1 2-inch piece fresh ginger, peeled and finely minced or grated
¼ teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
Sea salt to taste
4 tablespoons white wine or water
½ cup fresh chopped coriander
1. Steam the peas for 5 minutes and refresh under cold water.
2. Heat the oil over medium heat in a large, heavy-bottomed frying pan or wok and saute the mustard seeds and fenugreek seeds for about 10 seconds. Add the ginger and turmeric and stir-fry about 2 minutes, being careful not to allow the ginger to burn (reduce heat if oil is too hot). Add the remaining spices and sea salt, stir together, then stir in the wine or water and mix together well. Add the peas and toss together for a minute or so, and reduce heat. Cover and simmer 10 minutes, or until the peas are tender, checking the liquid every 5 minutes and adding more if necessary.
3. When the peas are tender, stir in the chopped fresh coriander and serve.
Adapted from “The Spice of Vegetarian Cooking” by Martha Rose Shulman (Inner Traditions, 1991). Copyright (c) 1991 by Martha Rose Shulman. Reprinted by permission of Inner Traditions.
Adapted from “The Spice of Vegetarian Cooking” by Martha Rose Shulman (Inner Traditions, 1991).