Creamy Methi Peas

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!

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Binita Shah-Patel

Hi, I’m Binny – a writer, dreamer, serial wanderluster and travel addict. I am originally from Kenya but now live in London. I set up this blog to share my experiences eating out as well as travelling.

I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way.

It’s my goal to get swept off my feet as often as possible.

Find me on: Web | Twitter

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1 Comment

  1. January 24, 2017 / 4:10 am

    Never prepared peas in this manner; very interesting flavour combination.

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