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
Half and Half or Heavy cream
Medium chopped onion
Medium chopped tomato
Coriander -cumin powder
1.5 to 2 teaspoons
Red Chilli powder
Salt to taste
In This Recipe
Wash and drain Fenugreek leaves and chop them. Keep aside. Blanch peas in some boiling water.
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.
once the tomatoes are cooked a little while , add all the dry spices and salt.
Add the chopped fenugreek leaves and saute for few minutes and add in peas.
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.