Author Notes
Fenugreek leaves are a very rich with iron. They are mostly available year- round in USA, but the actual season is winter when we find them in India. In this recipe I have Peas and Fenugreek leaves with a creamy sauce. —Devangi Raval
Ingredients
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2 cups
Peas
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1 bunch
Fenugreek leaves
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1 cup
Half and Half or Heavy cream
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1
Medium chopped onion
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1
Medium chopped tomato
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1 tablespoon
Ginger
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2 teaspoons
Oil
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1 teaspoon
cumin seeds
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1/2 teaspoon
Turmeric powder
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1 teaspoon
Coriander -cumin powder
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1.5 to 2 teaspoons
Garam masala
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1.5 teaspoons
Red Chilli powder
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Salt to taste
Directions
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Wash and drain Fenugreek leaves and chop them. Keep aside. Blanch peas in some boiling water.
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Take oil in a pan on medium high heat, add cumin seeds and once they crackle add chopped ginger and chopped onions. once the onions are translucent add tomatoes.
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once the tomatoes are cooked a little while , add all the dry spices and salt.
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Add the chopped fenugreek leaves and saute for few minutes and add in peas.
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Let it cook for 5 to 6 minutes and then finally add heavy cream or half an half. Let it simmer for few minutes about 7 to 10 minutes. You can add a little water if you wish.
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Serve it with some hot breads or naan /paranthas.
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