We often snub frozen peas, but they are a key ingredient in Indian curries.

Frozen peas are put to good use in a spicy,

creamy sauce in this quick Indian dish, from At
Home with Madhur Jaffrey. Serve it over
basmati rice or alongside lamb or pork. I
sometimes make it with 2 cups (500 mL) of
peas and about 225 g (8 oz) of diced paneer
(Indian fresh cheese). For this version, I put
everything in a medium saucepan and
simmer, covered, 5 minutes so the cheese
plumps up.

Matar Makhani (Peas in Creamy Sauce)

1/4 tsp (1 mL) granulated sugar

1/2 tsp (2 mL) each: ground cumin, garam masala, cayenne pepper

3/4 tsp (4 mL) salt

1 tbsp (15 mL) tomato paste

2 tbsp (30 mL) water

3/4 cup (185 mL) whipping cream

1 tbsp (15 mL) fresh lemon juice

2 tbsp (30 mL) chopped cilantro

1 small, thin, green chili, finely chopped with seeds

2 tbsp (30 mL) vegetable oil

1/2 tsp (2 mL) each: cumin seeds, black, brown or yellow mustard seeds

4 cups (1L) frozen peas, defrosted under warm water, drained

In measuring cup, whisk sugar, cumin, garam masala, cayenne, salt and tomato paste.
Slowly whisk in water. Whisk in cream. Add lemon juice, cilantro and chili. Stir well.

In large, non-stick skillet, heat oil over medium-high. Add cumin and mustard seeds. As
soon as mustard seeds begin to pop (this should take just seconds), add peas. Cook,
stirring, 30 seconds. Add cream sauce. Raise heat to high. Cook, stirring gently, until
sauce has thickened, about 90 seconds to 2 minutes.

Makes 4 to 6 servings.