Name: Green Peas and Kidney Beans WITH YOGURT AND CREAM
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 0.5 teaspoon black peppercorns; 0.5 teaspoon fenugreek seeds; 20 medium-size to large fresh curry leaves; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick, coarsely chopped); 2 fresh green Thai, cayenne, or serrano chiles (stems removed); 2 tablespoons Ghee or canola oil; 2 cups cooked red kidney beans; 2 cups frozen green peas (no need to thaw); 1 teaspoon coarse kosher or sea salt; 0.5 cup plain yogurt; 0.5 cup heavy (whipping) cream or half-and-half; 2 teaspoons cornstarch (see Tip)

CuliNect

Green Peas and Kidney Beans WITH YOGURT AND CREAM — Formulation & Method | CuliNect