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
1/2 cup half & half (or milk)
A little water
2 tablespoons kasoori methi leaves
1 1/2 to 2 cups of frozen peas
- Heat oil in a saute pan and add the cumin seeds.
- Once the cumin seeds start to brown, add the onions and saute until translucent, adding the green chilis and ginger part way through cooking.
- Add the turmeric, chili powder, coriander powder, garam masala, tomatoes, and salt and cook for a few minutes.
- 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).
- Add the kasoori methi leaves and peas and cook until the peas are heated through and the flavors meld.