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Tuesday, November 30, 2010


Fenugreek Leaves - 1/2 bunch
Frozen Peas - 1 cup
Evaporated Milk - 5 oz can(147 ml)
Salt - to taste
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Dry Red Chillies (broken) - to taste
Ginger(minced) - 1 tbsp
Onion(chopped) - 1 small
Tomato(chopped) - 1 medium
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Garam Masala - 1 tsp
Red Chili Powder - 1/2 tsp

Wash fenugreek leaves well, remove roots and chop finely.
Sprinkle salt over fenugreek leaves, mix well and set aside 15-20 minutes
Heat oil in a medium pan on medium heat.Add cumin seeds and allow them to sizzle.
Add in broken dry red chilli.Add turmeric powder and immediately, add onions. Cook for 2-3 minutes.
Add ginger, mix and cook until onions are a light golden color.
Add tomatoes, mix and cook for 5 minutes.
Add green peas, coriander powder, garam masala, red chilli powder and salt. Mix well, cover and cook for 5 minutes. Stir in between to prevent sticking.
Squeeze out salt water from fenugreek leaves(this helps to remove the bitterness from the leaves) and add it to the peas.
Cover and cook until peas and fenugreek leaves are cooked for 6-7 minutes.
Add in evaporated milk, mix well and bring to a boil.
Serve hot with Chapati, Naan or Rice.

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