Why it works: Peas and yogurt match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 227 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Boil all the vegetables.
Assemble and serve
Beat the yogurt (curd) and add vegetables, along with the rest of the ingredients.
Garnish with mint and coriander leaves.
Chill and serve.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Peas + yogurttop 6% of all pairsAroma overlapstrongMentioned together227 recipes
Shared aroma: 2-octenal (fatty, green).
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Carrot + cumintop 2% of all pairsAroma overlapstrongMentioned together776 recipes
Shared aroma: methyl cinnamate (strawberry).
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Beans + cumintop 2% of all pairsAroma overlapmoderateMentioned together1,188 recipes
Shared aroma: linalool (floral, citrus).
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Peas + minttop 2% of all pairsAroma overlapmoderateMentioned together1,137 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Peas + beanstop 3% of all pairsAroma overlapstrongMentioned together949 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Yogurt (curd)
- Provides creamy body and a tangy acidity that carries the spices.
- Potato
- Adds starchy bulk and a soft texture that holds its shape in the salad.
- Carrot
- Contributes sweetness and firm texture when boiled.
- Peas
- Adds sweetness and a tender bite to the salad.
- French beans
- Adds crisp-tender texture and fresh vegetal flavor.
The step that matters
Boil all the vegetables. Boiling until just tender softens the starch in potato and carrot so they hold their shape; overcooking makes them mushy and cloud the yogurt dressing.
Flavor stand-ins for the mint
How well each one fits the dish's main ingredients (carrot, potato, peas, beans, yogurt, pepper, cumin):
- Corianderbetter flavor fit
- Dillbetter flavor fit
- Parsleybetter flavor fit
- Mintthe original
Fit is the average pairing score against carrot, potato, peas, beans, yogurt, pepper, cumin. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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