peas with whole cumin and mustard seeds

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category: [indian]

note: I used to double the sauce, but it now seems to me that the recipe as stated is just right for one one-pound bag of frozen peas.

also: don't use a jalopeno, as it is too hot! and whatever pepper you use, be sure to discard the seeds!

1/4 tsp sugar
1/2 tsp ground cumin
1/2 tsp ground garam masala
3/4 tsp salt
1/2 tsp cayenne pepper
 1 tbsp tomato paste
3/4 cup cream (we use 1/2 and 1/2)
 1 tbsp lemon juice
 1 fresh long hot green chili, finely chopped
 4 cups peas (we usually use frozen peas), cooked if fresh
 3 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp brown mustard seeds

Combine sugar, ground cumin, garam masala, salt, cayenne, and tomato paste. Slowly add 2 tbsp water, mixing. Add cream slowly, mix. Add lemon juice and chili, mix, set aside.

Heat oil in large frying pan over med-high heat. When hot, add cumin and mustard seeds. As soon as mustard seeds begin to pop (few seconds), add peas. Saute, stir 30 seconds. Add cream sauce. Cook and stir, about 1 1/2 minutes, until sauce thickens.

source: Madhur Jaffrey's Spice Kitchen