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Recipe for family meals :

Masala Mushy Peas

This recipe is published with the permission of Manju Malhi from her book 'Brit Spice'. Manju first made her mark on the BBC 2 'Food & Drink' show in 1999, beating hundreds of other competitors to secure a guest cookery slot. And she hasn't looked back. After the success of her 2001 TV series 'Simply Indian', she has now published her first book.

Manju's upbringing in the Indian community of Middlesex strongly influences her cooking style, yet she has given a modern twist to traditional methods to produce a 'Brit Indi' style of food. She has developed an unusual yet easy cuisine, simplifying complicated Indian dishes without the need for use of countless spices. Many of the recipes have their roots in recipes handed down from her mother.

Every dish in 'Brit Spice' is accessible, easy to follow and quick to make, using ingredients that are readily available nationwide. Her fresh approach makes Indian cookery a pleasure - not a daunting challenge - with consistently delicious results.

To visit Manju's Brit Spice web site <click here>

"Mushy peas are popular in Britain's chippies but I've gone a step further by seasoning them with a few simplespices. Marrowfat peas are not available in India, but many Indians stuff chapatis with mashed spiced fresh peas".


1 tbsp vegetable oil
Knob of butter
1 onion, peeled and finely chopped
1/4 tsp chilli powder
1 clove garlic, crushed
Pinch of asafoetida (optional)
Pinch of garam masala
1/4 tsp ground cumin
1/4 tsp ground coriander
300 g / 10 oz can marrowfat or mushy processed peas

  • Heat the oil in a frying pan and add the butter, onion, chilli powder, garlic and asafoetida. Fry the mixture for 5 minutes or until the onions are soft.
  • Mix in the garam masala, cumin and coriander, cook for 30 seconds, then add the peas.
  • Stir for a minute and serve with creamy mashed potatoes or on toast.

To sharpen the flavour, add a choped tomato after you've fried the spices, and cook for 2 minutes before you add the peas.

Serves 2

Manju Malhi
Recipe from Brit Spice

©Manju Malhi 2002