Methi Peas in a coconut curry

Methi Peas in a coconut curry

A lovely fragrant and delicious dish. The combination of methi with coconut is just wow with the added benefit of tasty spicy peas.



  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon grated ginger
  • 1 green chilli, chopped
  • 500 grams green peas, pre-boiled for 10 minutes.
  • 1 teaspoon cumin seeds
  • 1 handful fresh methi (fenugreek) leaves
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tin coconut milk
  • handful of fresh coriander, chopped, to garnish
  • 2 tablespoons oil


  1. In a pan/kadai, heat 2 tablespoons oil.
  2. Add the cumin seeds and when they start to sizzle, add the onions.
  3. Cook the onions on medium heat until they are soft, for about 6 minutes.
  4. Now add the garlic, ginger and green chillies.
  5. Cook for a further 3 minutes and add the peas and methi leaves.
  6. Add all the spices except the garam masala and stir fry till the methi wilts.
  7. Now add the coconut milk and garam masala.
  8. Let this cook for around 10 minutes and garnish with chopped coriander.
  9. Enjoy with chapatis or rice.

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