Fenugreek-Perfumed Black-Eyed Peas with a Tomato Sauce

Methi Lobhia

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

If possible, make a trip to your local Indian grocery store to procure fresh or frozen fenugreek leaves for this curry. The dried leaves will do in a pinch, but the perfumed bitterness from the fresh ones lingers much longer with every bite. One night when I had both vegetarians and non-vegetarians for dinner, I served this with Poppy and Mustard Seed-Rubbed Fish Fillets and kept everyone happy.