Cheese And Pea Gravy - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59

A universal sauce made from nutritious Adyghe cheese and canned peas with fresh tomatoes, tomato and sour cream!

Ingredients

Adyghe cheese - 220 g

Canned peas - 170 g

Tomato - 2-3 pcs.

Tomato paste - 75 g

Sour cream - 100 g

Sugar - 1 tsp

Salt - 0.5 tsp

Spices to taste

Vegetable oil - 1 tablespoon

• 242 kcal
• 25 minutes
• 5 minutes.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

My family loves all sorts of gravy, various chutneys, sauces. In my opinion, it is they who bring variety, give even the most common dish juiciness and originality.

This gravy is surprisingly combined with boiled rice, various pasta, mashed potatoes and buckwheat porridge.

You can make the dish thinner by adding just the right amount of water.

A gravy of cheese and peas to your taste and desire can be supplemented with any fresh herbs.

As for spices, I recommend our favorite set - asafoetida (substitute for the taste of onion and garlic, as well as just a healthy spice), turmeric, black pepper, paprika. In addition to these spices, I highly recommend trying black salt instead of ordinary, and also ordinary bay leaf will not be superfluous.

Heat vegetable (or ghee) butter in a skillet. Lay out the Adyghe cheese, cut into small cubes. The fire should be lower than the maximum so that the cheese does not burn, but strong enough so that the cheese is not stewed, but fried. Depending on the moisture content of the cheese, it may "splash". Also, if the cheese is stirred too often with insufficient fire power, then the cheese can turn into porridge, and we need neatly fried cubes.

Transfer the fried cheese to a plate, and add some more oil to the frying pan and put the peeled tomato slices. Add spices, stir and simmer until tomatoes are soft.

Add tomato paste, sour cream, salt, stir. Bring to a boil. Water can be added at this stage if necessary.

Now it's the turn of the Adyghe cheese and canned peas. Place them in a skillet.

Stir, bring to a boil and remove from heat.

The gravy of cheese and peas is certainly good freshly cooked hot, and it is better to serve it that way, but chilled it will complement your everyday meals in a decent way.