Fenugreek Peas (Mutter Methi Malai)

Mutter: Green peas — Methi: Fenugreek Leaves — Malai: Cream

Source: Jim Weber


1 bunch
fresh fenugreek leaves (try the farmer's market or an Indian market where they're called Methi)
16 ounces
frozen peas
1 can
coconut milk (refrigerated overnight for cream to firm up)
medium onion, chopped
medium tomato, chopped
1 tablespoon
grated fresh ginger
2 teaspoons
coconut oil or ghee
1 teaspoon
cumin seeds
1⁄2 teaspoon
turmeric powder
1 teaspoon
coriander, ground
2 teaspoons
garam masala spice blend
red chili or cayenne pepper (to taste, up to 1 teaspoon)
saltl (to taste)

Additional Notes




Wash and dry fenugreek/Methi. Remove leaves and discard stem. Chop onion, tomoto, and grate ginger. Blanch half of the peas in boiling water (2 - 3 mins).

In a saucepan, over medium heat, warm oil. Add cumin seeds and dry spices. When the seeds begin to crackle, add the onion and ginger. When onions are translucent, add tomatoes. In 3 mins, add fenugreek leaves and continue to saute another 2 - 3 mins. 

Add blanched peas and stiff coconut cream off the top of the can of coconut milk. Retain coconut water. Reduce heat, simmer 10 - 12 mins, stirring occasionally. Add additional coconut milk/water if needed. Taste and flavor to desired saltiness and heat. Stir in remaining frozen peas. Cook until warm, but still bright green. Serve.  (Recipe♦406)