{"id":3658,"date":"2013-02-13T20:33:44","date_gmt":"2013-02-14T04:33:44","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3658"},"modified":"2014-04-08T16:54:08","modified_gmt":"2014-04-08T23:54:08","slug":"pea-tomato-curry-w-kasoori-methi","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/pea-tomato-curry-w-kasoori-methi\/","title":{"rendered":"Pea & Tomato Curry w\/ Kasoori Methi"},"content":{"rendered":"
\n \n \"Fb-Button\"\n <\/a>\n <\/div>
<\/fb:like><\/div><\/div>

\"\"<\/p>\n

This awesome curry is kind of a cross between\u00a0methi malai mutter<\/a> (peas with methi leaves) and this other simple pea and tomato dish that we like. It combines a rich tomato\u00a0gravy\u00a0with 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<\/a>. We had it with frozen whole wheat paratha, yogurt and papad.<\/p>\n

1 tablespoon oil
\n1 teaspoon cumin seeds (jeera)
\n1 onion chopped
\n2 green chilis chopped
\n1 teaspoon ginger minced
\n1\/2 teaspoon turmeric
\n1\/2 teaspoon chili powder
\n1 teaspoon coriander powder
\n1 teaspoon garam masala
\n1 can petite diced tomatoes
\nSalt
\n1\/2 cup half & half (or milk)
\nA little water
\n2 tablespoons kasoori methi leaves
\n1 1\/2 to 2 cups of frozen peas<\/p>\n

    \n
  1. Heat oil in a saute pan and add the cumin seeds.<\/li>\n
  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.<\/li>\n
  3. Add the turmeric, chili powder, coriander powder, garam masala, tomatoes, and salt and cook for a few minutes.<\/li>\n
  4. Add the cream and a little water and blend a little with an immersion blender<\/a>\"\"\u00a0to get a nice gravy (it doesn’t need to be smooth).<\/li>\n
  5. Add the kasoori methi leaves and peas and cook until the peas are heated through and the flavors meld.<\/li>\n<\/ol>\n