Hospobaby's favourite Indian-spiced yoghurt and peas
Chand Sahrawat looks at food through the eyes of Zoya, her *hospobaby.
*"Hospo", short for hospitality, is a term used regularly in the hospitality industry. Chand and Sid own the restaurant Sidart in Ponsonby so Zoya has been part of the hospitality industry from day one, hence the term hospobaby.
- Heat oil in a frying pan and add the cumin and coriander seeds.
- Once they are crackling and fragrant, add the garlic and onion and stir.
- Add the rest of the spices and salt and saute for 2 minutes, if the spices start to stick to the pan add a bit of water to loosen it up.
- Add the peas and mix everything together. Saute for another 3-4 minutes until the peas soften.
- Take the pan off the heat. Beat the yoghurt and add it to the pan. If you add the yoghurt while the pan is on the heat it will split.
- The yoghurt should form a sauce for the peas; you can add as much as you like to adjust the intensity of the spices.
- Serve immediately with basmati rice or rotis.
Hospobaby tip: Try wholemeal frozen Kawan rotis available at New World or at any Indian grocer. It is a much healthier alternative to naan bread.