This awesome curry is kind of a cross between methi malai mutter (peas with methi leaves) and this other simple pea and tomato dish that we like. It combines a rich tomato gravy with cream and methi leaves. In this case, I used kasoori methi which are dried methi/fenugreek leaves. You can get kasoori methi at an Indian market. I’m loving this herb/spice the more I use it. Both the fresh and dried leaves impart such a nutty and sweet aroma on a dish! This recipe is adapted from this recipe on Ruchi’s blog. We had it with frozen whole wheat paratha, yogurt and papad.

1 tablespoon oil
1 teaspoon cumin seeds (jeera)
1 onion chopped
2 green chilis chopped
1 teaspoon ginger minced
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 can petite diced tomatoes
Salt
1/2 cup half & half (or milk)
A little water
2 tablespoons kasoori methi leaves
1 1/2 to 2 cups of frozen peas

1. Heat oil in a saute pan and add the cumin seeds.
2. Once the cumin seeds start to brown, add the onions and saute until translucent, adding the green chilis and ginger part way through cooking.
3. Add the turmeric, chili powder, coriander powder, garam masala, tomatoes, and salt and cook for a few minutes.
4. Add the cream and a little water and blend a little with an immersion blender to get a nice gravy (it doesn’t need to be smooth).
5. Add the kasoori methi leaves and peas and cook until the peas are heated through and the flavors meld.