Put the yogurt in a bowl and whisk lightly until smooth and creamy. One 2-inch piece fresh ginger, peeled and grated to a pulpģ good-sized cloves garlic, peeled and crushed to a pulpĢ sticks cinnamon, about 2 inches each in lengthġ medium onion, peeled and finely choppedġ/2 cup puréed tomatoes (also labeled strained tomatoes or passata)ġ 1/2 cups fresh (or frozen and defrosted) peasģ tablespoons finely chopped fresh cilantroġ–2 finely chopped fresh bird's eye or cayenne-type green chilesġ teaspoon garam masala (see recipe below) I use low-fat yogurt, but you may use whole-milk yogurt if you prefer.
My parents did the same for us when we were growing up. When cooking for the children, I leave out all the chilies, whether the powdered red kind or the fresh green variety. Sometimes we eat it with pooris, the deep-fried puffed breads, as we did so often in India, and sometimes with rice. For my grandchildren, growing up in America, it is an all-time favorite.
I cannot imagine our picnics or train rides in India without this dish.
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