Friday, December 7, 2012


I love the combination of peas with fenugreek leaves. Goes very with any Indian bread.  Infact I made some mooli theplas and some chopped vegetable salad to with it and it was a fab dinner last evening.

Cooking time: 20 min
Serves: 3 
Onion – 1 medium
Fresh fenugreek leaves chopped – 1 cup *
Green peas – I have used the frozen, thawed
Yoghurt - ¼ cup
Cumin seed - ½ tsp
Coriander seeds – ½ tsp
Coriander powder – ¼ tsp
Red chilli powder – ¼ tsp or to your level of spice
Garam masala – a generous pinch
Cooking oil – 1 tbsp
Coriander leaves – for garnish
Fresh Cream - 1 tbsp (Optional )
·         Added some salt and keep for 15 minutes, after that squeeze and added the leaves. This way the fenugreek leaves wont be bitter.

In a pan, add oil and when hot, throw in the cumin and coriander seeds till they  pop. Add sliced onions and fry till tender.
Now throw in fenugreek leaves, and fry for a few minutes, add all the other spices and the frozen peas and mix well.

Add youghurt and stir well for another minute  just allowing to simmer for a few more minutes. Do not allow the mix to boil.
Serve this warm with rotis or any  Indian Breads


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