Preparation:
Combine sugar, ground cumin, garam masala, salt, chili powder and tomato puree. Slowly ad 2 tablespoons water; mix. Add cream slowly and mix. Put in lemon juice, coriander leaf and green chili; mix and set aside.
Put oil in large frying pan and set over medium-high heat.
When hot, put in cumin and mustard seeds. As soon as mustard seeds pop put in peas. Sir-fry peas 30 seconds.
Put in cream sauce. Cook on high for 1-2 minutes or until souse is thick, stirring gently as you do so. |