About this recipe:I am Deena Kakaya, a UK based food writer. I write for magazines such as BBC Good Food, Cook Vegetarian, Fork and Delicious magazines. My style is to combine indian influences with those from throughout the world. All my recipes happen to be meat free.
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Put the pasta on the boil in salted water, per packet instructions. Don’t forget to wash it in plenty of cold water when it is cooked
Heat the oil and then add the cumin seeds and carom seeds together with the turmeric and allow the seeds to sizzle before stirring in the onions and salt. Soften the onions for a couple of minutes and then add the garlic and soften until the onions are transparent.
Add the peas and stir in the coriander powder, coat the peas and then add the water. Bring the peas to a simmer and cook for 3-4 minutes. Then stir in the creme Fraiche and the back pepper and cook for a further 3-4 minutes.
Pour the peas into a food processor and blitz it until its almost smooth. It’s lovely with some texture in there, so don’t try and get it completely smooth
Place the pea purée into the cooking pan again and stir in the pasta