Green Peas in a Creamy Sauce

• 1/4 tsp sugar
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp salt
• 1/2 tsp chili powder
• 1 Tbsp tomato puree
• 3/4 cup half & half
• 1 Tbsp lemon juice
• 2 Tbsp chopped cilantro
• 1 serrano, finely chopped
• 3 Tbsp vegetable oil
• 1/2 tsp cumin seeds
• 1/4 tsp black or yellow mustard seeds
• 1 1/4 lb frozen peas, defrosted under warm water and drained

Combine the sugar, ground cumin, garam masala, salt, chili powder, and tomato puree. Slowly add 2 Tbsp water, mixing as you go. Add the cream slowly and mix. Add the lemon juice, cilantro and serrano. Mix again and set this cream sauce aside.

Put the oil in a large frying pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop - this just takes a few seconds - add the peas. Stir and fry the peas for 30 seconds, then add the cream sauce. Cook on high heat for about 90-120 seconds or until the sauce has thickened, stirring gently as you do so.

Makes 6 servings, 4 WW PointsPlus each.