Spicy green peas

I bring you a flavorful appetizer, snack or side: these spicy green peas sautéed in a skillet are a very easy Indian recipe to make and a delicious bite. The sweetness of the peas and the acidity of the lemon make this recipe very fresh and it mixes with the intense spice flavor, with a most surprising result. Undoubtedly, because of its intense flavor, this recipe is a great representative of Indian cuisine (you can also find them as "batany fry").

I love Indian cuisine, so full of flavor, color and recipes that change your life. I really feel that way: I didn’t appreciate the power of spices nor dared to try many experiments until I became fond of an Indian restaurant during a period I spent abroad. That was years ago, and since then I’ve been a big fan of its recipes and experimenting with spices.

Whether you want to start trying Indian cuisine or you simply are looking for an easy, healthy and tasty appetizer, these spicy sautéed peas are a great solution.

Aside from serving them as the recipe says, you can use them to accompany a fish or meat dish, or you can mix them with pasta or rice. They’ll add that green touch and flavor you’re looking for!

Ingredients

• 600 gr of green peas*
• 2 tablespoons of mild olive oil
• 3/4 of a teaspoon of cumin seeds
• 2 teaspoons of fresh ginger (cut and finely chopped)
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1-1/2 teaspoons of green chili (cleaned, deseeded and finely chopped)
• 2 tablespoons of cilantro leaves (cleaned and finely chopped)
• 2 teaspoons of lemon juice

*Peas can be frozen, thin or thick according to preference (I prefer to use the thin ones, they turn out sweeter)

Preparation

1. In a saucepan or small pot, boil the peas in salted water until you see they start to look done (you’ll notice they begin to look wrinkled or with hollow parts). Drain them and let them drain well or pat them dry.
2. In a stainless steel skillet, add the two tablespoons of oil. When it starts to get hot, add the cumin seeds.
3. When they start to pop open, add the chopped ginger and chili or very finely chopped pieces.
4. Let them fry for a few minutes and add the peas. Stir well and mix using a spatula.
5. Add the salt, lower the heat and let it cook for about 5 minutes.
6. Add the pepper and cilantro and stir again.
7. Leave a couple more minutes, turn off the heat, add the lemon juice (squeeze half a lemon over it), stir to combine and your spicy peas are ready.

Notes

• These peas are tasty served hot and also at room temperature (you can prepare them ahead of the meal without any problem, they’ll be very tasty that way).
• If you want to use fresh peas without boiling, you can follow the same recipe, but after adding the pepper and lemon also add two fingers of water and keep the heat on. Cover the skillet and let them sauté for about 10 minutes (then remove the lid and make sure the liquid evaporates completely, increasing the heat if needed)
• These peas are delicious, whether taken as a first course, as an appetizer, to accompany a meat or fish dish or mixed with rice or pasta. You can also use them to fill a wrap or tortilla along with some strips of chicken, among other things.
• If you’re curious about Indian cuisine, nothing like the book Made in India, a wonderful book.