|September 26, 2022

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.

    Let's Make Creamy Peas & Fenugreek.

    Prep Time: 10 minutes

    Cook Time: 25-30 minutes

    Note: All ingredients in blue is available at alcoeats.com


    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.
    alcoeats Indian Style Creamy Peas & Fenugreek Recipe


    1. 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.

    2. Then separately soak the dried methi leaves in water and keep them aside.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. Now pour over the curry onto the peas and cook for another 5mins. Then Adjust with little water if the curry is too thick.

    8. Then pour cream, stir and remove from heat and serve hot.



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