Whole-Milk Fudge and Peas Curry (Khoya Wale Matar)
2 tablespoons vegetable oil
1 (1-inch) cinnamon stick
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
Prep Time: 5 minutes
Cook Time: 20 minutes
This recipe is a classic from the picturesque Indian state of Kashmir.
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.