Being an admirer of Indian cuisine, I have always amused the fact of how for generations, we have known and understood the essence of food and their role in regular healthy lifestyle. Although there are several additions of spices and flavors, the actual purpose of the food in particular never gets missed out.
We have grown up eating several kinds of greens across the year depending on the seasons and their pivotal roles for our needs in those particular times. While some greens have been cooked and served by our moms and grandmoms to increase strength and roughage, there are some that had been also introduced to combat the viral touches of flu brought by changing seasons.
Fenugreek is one such versatile green. Not only are it’s seeds used in the form of a cooking spice, but sauteing its tender leaves with basic spices have also been enjoyed from time to time while providing with all possible combinations of health benefits.
You can read up some interesting health benefits of including Fenugreek in your diet here. 🙂
Coming back to the cooking part, since I still rank myself as an amateur cook learning my ways out through food journals, google and youtube searches and lengthy conversations over the phone, taking down recipes from my mother, I love making and trying new variations to food that I have grown up, eating.
This recipe is from one of those quests and what I love the most about it, is that it’s already vegan- thanks to coconut milk for saving my day and it’s utterly less time-consuming.
So without any further delay, here is the recipe 🙂
- 1 cup fenugreek leaves
- 1/2 cup of green peas
- 1 onion sliced
- 1 green chili
- 3-4 tbsp of cashews + another 2 tbsp of cashews soaked in water for at least 30 mins (and blend into a smooth rich paste for garnish)
- 1/2 cup of full cream coconut milk
- 1/2 tsp of cumin seeds
- 1 cinnamon stick
- 2 cloves
- 1 cardamom
- 1 Bay leaf
- around 4-5 black peppercorns
- salt and sugar to taste
- Steam the fenugreek leaves until they soften and soak them in cold water. Chop the leaves, removing the bottom hard stems and keep aside.
- Now steam the sliced onion, part of the cashews and the green chili. Cool them by soaking them in cold water and grind it into a smooth paste.
- In a wok, heat 2 tbsp of oil and add the cumin seeds, bay leaf, cardamom pods, cloves, and peppercorns.
- To that add the onion-cashew-chili paste, season with salt and sugar and cook it on low heat for 3-4 minutes. The steaming that has been done (in pt.2), saves you time and lets this paste cook way faster than otherwise.
- Now add the fenugreek leaves, the sweet peas and the 1/2 cup of coconut milk mixed with another 1/4 cup of water preparing a smooth white rich and creamy gravy.
- Let it simmer for another 3-4 minutes, check the seasoning as per your taste and finish the simple and healthy preparation with a touch of the cashew cream paste.
Rich and Creamy Fenugreek & Peas Curry is now ready to eat, served with either rice or bread, whichever suits your taste.♣