Name: Green Peas with a Spinach-Fenugreek Sauce (Mutter, Methi, Aur Palak Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 6 medium-size cloves garlic, finely chopped; 1 small red onion, finely chopped; 1 teaspoon cumin seeds; 2 tablespoons canola oil; 4 to 6 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds); 1 cup finely chopped fresh or frozen fenugreek leaves (thawed if frozen); 4 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick), finely chopped; 1 pound fresh spinach leaves, well rinsed and finely chopped (see Tips); 2 teaspoons coarse kosher or sea salt; ½ cup heavy (whipping) cream (see Tips); 2 cups frozen green peas (no need to thaw); 1 cup finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

When you look at the ingredients in this curry, all you see is green. Your neighbors will be green too—with envy—should you bring this along as your contribution to a neighborhood potluck. In addition, this will keep more greens of the paper variety in your wallet, proving that an inexpensive curry does not have to be frugal on flavor.

Ingredients

2 tablespoons canola oil
1 teaspoon cumin seeds
1 small

Method

Heat the oil in a large saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, 5 to 10 seconds. Immediately toss in the onion, garlic, and ginger, and stir-fry until they are light brown, 2 to 3 minutes.
Pile in the spinach, fenugreek, and chiles, and cover the pan. Cook, stirring once or twice to th

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of