Minted Cream Peas With Green Chile Recipe

About this recipe

A flavorful Jain-friendly dinner dish featuring tender peas in a creamy mint and green chile sauce. Perfect for those seeking a quick yet satisfying solution.

Ingredients

• 100 G Rajah Garam Masala
• - Kerrymaid UHT Whipping Cream
• 25G Natco Mint
• - Tata Salt
• 100G Fresh Green Chillies - 100G
• 200G All Things Butter Unsalted Butter
• 375G Birds Eye Garden Peas

Instructions

1. 1. Melt 1 tbsp butter in a saucepan over medium heat.
2. 2. Add 1 finely chopped green chilli and 2 tbsp chopped fresh mint leaves to the pan. Cook for 1 minute to release their flavors.
3. 3. Pour in 1/2 cup (120 ml) cream and add 1/2 tsp garam masala and 1/2 tsp salt. Heat the mixture until it is just about to boil, then remove from heat.
4. 4. Transfer the mixture to a blender or food processor and blend until smooth. Return the sauce to the saucepan.
5. 5. Bring the sauce to a boil over high heat and cook, stirring frequently, until it reduces and thickens slightly.
6. 6. In a separate pot, bring salted water to a boil. Add 1 packet (375 g) of frozen peas and cook until the water returns to a boil. Drain the peas.
7. 7. Combine the drained peas with the cream sauce in the saucepan. Cover and simmer for 1 to 2 minutes. Serve hot.

How to make Minted Cream Peas With Green Chile

1. Start the sauce. Melt 1 tbsp of butter in a saucepan over medium heat, add 1/4 cup of chopped red bell pepper and cook for 1 minute to release the flavour.
2. Blend it smooth. Pour in 1/2 cup of cream with 1/2 tsp garam masala and salt, heat until just about to boil, then blend smooth and return it to the pan.
3. Reduce the sauce. Bring the sauce to a boil over high heat and cook, stirring frequently, until it reduces and thickens slightly.
4. Cook peas and serve. Boil 1 package of peas in salted water until it returns to a boil, drain, then stir into the sauce and simmer covered 1 to 2 minutes; serve hot.

Frequently asked questions

What role does garam masala play in Minted Cream Peas with Green Chile?

Garam masala adds a warm, aromatic depth to the cream sauce, complementing the sweetness of the peas and the subtle heat of the green chile. Its blend of spices enhances the dish's Indian-inspired flavor profile, making it both comforting and complex.

How can I adjust the spice level of this dish?

The spice level primarily comes from the garam masala and green chile. To make it milder, reduce the amount of garam masala or omit the green chile altogether. For a spicier version, consider adding finely chopped fresh green chili or a pinch of cayenne pepper to the sauce.

Why is the sauce blended, and how can I ensure a smooth consistency?

Blending the sauce creates a silky texture that evenly coats the peas. To ensure a smooth consistency, blend the sauce thoroughly and ensure the red bell pepper is finely chopped before cooking. Use a high-speed blender or food processor for the best results.

Can I make this dish ahead of time and reheat it?

Yes, you can make the cream sauce ahead and store it separately from the cooked peas. Reheat the sauce gently over low heat, then combine it with freshly cooked peas to avoid overcooking them and maintain their bright, tender texture.

What is the best way to tell if the peas are perfectly cooked?

The peas are ready when they are tender but still vibrant green. Avoid overcooking them, as they can become mushy and lose their natural sweetness. Cooking them just until the water returns to a boil is key to achieving the ideal texture.