Indian Style Creamy Peas & Fenugreek Recipe
Our Creamy Peas and Fenugreek flavor make for an excellent sweet and zesty simmer sauce that pairs well with peas and fenugreek.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Note: All ingredients in blue is available at alcoeats.com
Ingredients
Ingredients | Quantity |
Green Peas | 1cup (blanched) |
Water | ½ lt |
Cream | ½ cup |
Salt | to taste |
Onion | 3 large |
Ginger- Garlic | 1 tbsp. (chopped) |
Cashew nuts | 10-12 |
Curd | 3/4 cups |
Butter | 1 tbsp. |
Oil | 1 tbsp. |
Cardamom Powder | 1 tsp. |
Cumin Seed | 1tsp |
Cinnamon | 1 stick |
Peppercorn | 3-4 |
Salt | to taste |
Turmeric Powder | 1 tsp. |
Kashmiri Chili powder | 1 tsp. |
Coriander powder | 1 tbsp. |
Cumin Powder | 1 tbsp. |

METHOD:
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First, in a pan add water and add onions, ginger, garlic, and cashew nuts. Bring it to a boil, lower the heat and cook for till onions and cashew nut soften.
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Then separately soak the dried methi leaves in water and keep them aside.
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Remove the pan from heat and strain the onions and cashews. Add the onions to a blender along with curd and blend into a puree.
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Then heat a pan and add oil and butter. Add Cumin Seeds, cardamom Powder, cinnamon, peppercorn. Stir a bit, then add turmeric, Kashmiri chili powder, coriander powder, and cumin powder. Give a quick stir and add the onion paste.
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Then add ½ lt of water and cook on high heat. Keep stirring till oil surfaces on top. This will take approx. 12-15 min.
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Then In a pan melt butter and add the dried methi leaves. Make sure to squeeze out excess water from the soaked methi, stir the methi for a minute and then add green peas. Sprinkle salt and let it cook for another 3-5 mins.
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Now pour over the curry onto the peas and cook for another 5mins. Then Adjust with little water if the curry is too thick.
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Then pour cream, stir and remove from heat and serve hot.
FOR MORE RECIPES:
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