Creamy Methi Peas

If you have been following my blog you will know by now that I absolutely love fresh fenugreek leaves (methi) and try and incorporate them in as many dishes as I can. For a simple yet utterly delicious meal, I have used them for a creamy peas dish.

Ingredients:

Cashew Nut Paste

• 50 grams cashew nuts. I soaked these in boiling hot water for around 20 minutes
• 1 tablespoon grated ginger
• 1 green chilli, chopped
• 150ml water

Other ingredients:

• 500 grams frozen peas, boiled in simmering water for 15 minutes
• Handful fresh methi, finely chopped and then spritzed with a little water
• 2 large fresh tomatoes, chopped
• 3 tablespoons butter
• Pinch of kasoori methi
• 1/4 teaspoon salt
• 1 teaspoon amchur (mango) powder
• I teaspoon garam masala
• 150ml single cream
• 1 teaspoon salt
• 1 tablespoon grated raw mango (optional)
• Handful of coriander to garnish

Method:

1. In a blender, blitz the soaked cashew nuts, ginger and green chilli with some of the water used for soaking the cashew nuts until a fine paste.
2. Next heat the butter in a saucepan on medium heat and add the tomatoes.
3. Sprinkle a little salt and then cook the tomatoes for 6 minutes, stirring regularly
4. Now add the chopped fresh fenugreek, cashew nut paste and 1/4 cup of  water.
5. Cover the pan and let this cook for around 4 minutes on medium heat.
6. Remove the lid and you will get that instant aroma of methi I love so much!
7. Now add the cream, peas, spices and sugar.
8. Next add the grated raw mango if using. I love the tanginess it gives this dish.
9. Finally add the kasoori methi and coriander as garnish and serve hot.

PS if you have leftovers, add 1/2 cup water and 1/4 cup cream to make a delicious soup!