2 tablespoons vegetable oil

1 (1-inch) cinnamon stick

2 cloves

1 teaspoon cumin seeds

½ teaspoon red chili powder

¼ teaspoon turmeric

1 teaspoon coriander powder

½ cup plain yogurt, whipped

2 cups frozen peas, thawed

½ cup Whole-Milk Fudge (see recipe on page 15)

Table salt, to taste

1. In a medium skillet, heat the oil on medium. Add the cinnamon stick, cloves, and cumin seeds. When the seeds begin to sizzle, add the red chili powder, turmeric powder, and coriander; stir for 10 seconds.

2. Add the yogurt and mix well. Sauté for about 5 minutes, or until the oil starts to separate from the spice mixture.

3. Add the peas, Whole-Milk Fudge, and salt. Simmer for about 10 minutes or until the peas are tender. Serve hot.