Spiced Pea Stew With Yogurt

Updated March 12, 2025

Time Overview

• Total Time: 1 hour 10 minutes (15 minutes prep, 55 minutes cook)

• Prep Time: 15 minutes

• Cook Time: 55 minutes

Ingredients (Serves 4–6)

• ⅓ cup extra-virgin olive oil (plus extra for serving)

• 1 large yellow onion, finely diced (≈1.5 cups)

• 2½ teaspoons fine sea salt (adjust to taste)

• 1 medium lemon (zest and juice)

• 5 garlic cloves, lightly crushed (peeled)

• 1 tablespoon freshly grated ginger (or finely chopped)

• 2 teaspoons cumin seeds

• ½ teaspoon ground turmeric

• 2 (1-pound) packages frozen sweet peas (total 4 cups; thawed if needed)

• 1 large russet potato (or starchy potato), peeled and cut into ½-inch cubes

• 4 cups low-sodium vegetable stock (store-bought or homemade)

• 2 tablespoons toasted sesame seeds (black or white, lightly crushed)

• 2 tablespoons fresh cilantro, finely chopped

• ⅓ cup whole-milk yogurt (room temperature)

Chef’s Preparation Steps

Step 1: Sauté Aromatics

Heat ⅓ cup olive oil in a heavy-bottomed saucepan over medium heat. Add the diced onion and 2½ teaspoons salt. Sauté, stirring occasionally, for 10 minutes until the onion is soft and translucent (avoid browning).

Step 2: Prep Lemon Zest and Juice

While the onion cooks, use a vegetable peeler to remove 4 strips of lemon zest (avoid the bitter pith). Finely chop the zest and set aside. Squeeze the lemon to extract 1 tablespoon fresh juice; reserve in a small bowl.

Step 3: Toast Spices and Cook Peas

Add crushed garlic, grated ginger, cumin seeds, turmeric, lemon zest, and ¼ teaspoon freshly ground black pepper to the pan. Stir continuously for 5 minutes until fragrant (spices will deepen in color). Add the frozen sweet peas and cook, stirring often, for 10 minutes until tender but bright green.

Step 4: Simmer Potato and Thickening

Reserve ½ cup of the pea mixture using a slotted spoon; set aside in a bowl. Add the potato cubes and vegetable stock to the pan. Increase heat to high and bring to a rolling boil. Reduce heat to medium-high, cover partially, and simmer for 20 minutes (stir occasionally) until the potato is tender and the sauce thickens. Lightly crush 2–3 potato pieces with the back of a spoon to release starch and deepen the stew’s texture. Remove from heat, stir in the reserved lemon juice, and adjust salt/pepper to taste.

Step 5: Prepare Sesame-Pea Topping

In a mortar and pestle, lightly crush the sesame seeds until coarsely ground. Add the reserved ½ cup pea mixture and gently crush with the seeds (to release their sweetness). Stir in the chopped cilantro; set aside.

Step 6: Assemble and Serve

Transfer the stew to a serving bowl. Spoon ⅓ cup yogurt over the surface and gently swirl with a spoon. Top with the sesame-pea mixture and drizzle with extra olive oil. Garnish with a pinch of cilantro (optional).

Chef’s Notes

• Frozen Peas: Thaw and drain if using unfrozen; they retain natural sweetness and texture.

• Potato: Russet potatoes yield a creamy stew; adjust cube size for uniform cooking.

• Spice Flexibility: Add ½ teaspoon garam masala or chili flakes for heat, or extra turmeric for color.

• Storage: Leftovers stay fresh for 3–4 days; reheat with a splash of water to restore consistency.

Pro Tip: Trader Joe’s ginger ice cubes simplify fresh ginger prep—freeze grated ginger in ice trays for quick access!

User Reviews

• “A vegetarian twist on Indian aloo-matar (potato-pea curry). Forgiving and adaptable—perfect for busy weeknights.”

• “Loved the sweet-savory balance! Skipped yogurt for a tangy raita, but it’s delicious either way.”

• “Frozen peas shine here—no need for fresh. Added a splash of siracha for a kick!”

• “Not my favorite—too sweet. Adjusted salt and added more cumin, but the texture was off.”

Note: Adapt spices and ingredients to personal taste; the recipe is forgiving for novice cooks!