Ingredients
1 tablespoon vegetable/canola oil
2 teaspoons sweet curry powder (penzeys)
1/2 teaspoon cumin seeds
2 1/2 cups frozen petite peas
1 onion, chopped
1 clove garlic
1 tsp fresh ginger
1 cup yogurt
1/2 teaspoon salt
Preparation
Heat the oil with the onions, garlic, ginger, sweet curry powder and cumin seeds in a large saucepan over medium heat, cooking until the cumin turns light brown and fragrant, 1 1/2 to 2 minutes. Add the frozen peas. Cook until the peas are soft and the moisture is evaporated, stirring often, for about 5 minutes.
Stir in the yogurt and salt. Bring to a simmer and then reduce the heat to low. Cook for 15 more minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon. Taste for seasoning and serve.
