Fenugreek Peas (Mutter Methi Malai)

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

Source: Jim Weber

Ingredients

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)
1
medium onion, chopped
1
medium tomato, chopped
1 tablespoon
fresh ginger (grated)
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

  

Instructions

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 minutes).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 2-3 miutes, add fenugreek leaves and continue to saute another 2-3 minutes. Add blanched peas and stiff coconut cream off the top of the can of coconut milk. Retain coconut water. Reduce heat, simmer 10-12 minutes, 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.