Methi Peas

 Peas/Mattar is one of my favourite seeds. I love that green and that shape!

I also love the idiom "like two peas in a pod" My husband and I are like two peas in a pod, how romantic is that ? I truly love him...infact eloped with him two decades ago, so you can imagine how much we love each other :) If ever he reads this now or when I am not around on the face of this earth, he should know that to know and value the depth of my love, he ought to go and count the waves :)

Ok Peace! Please let's get back to our Pea story, ahem recipe. Take some fresh peas and set it aside after a good rinse. If you have fresh fenugreek leaves/methi leaves do wash, chop and blanch them and later squeeze out any excess water.

 I did not get a fresh bunch, the leaves I saw all look like they ran a marathon or were basking in the sun with a holiday tan! So, I said to myself, I got my Kasuri Methi dry leaves tucked away at home, that'll do for this recipe!

 Grind together a bit of ginger, a clove of garlic, an onion, one or two green chillies, 2 tbsps. of cashewnuts and 2 tsps. of poppy seeds, set aside.

In a sauce pan, drizzle in a tbsp. of oil, to it add a tsp.of cumin seeds and then add the ground masala. Once the raw smell disappears, slowly add in the peas and toss it about. If you have your fresh methi leaves, add that as well, if not add the dry version that I used.

Add adequate salt, taste for seasoning, if you require more spice, add a tsp. of chilly powder. Once the peas cooks through pour two to three tbsps. of fresh cream.

 The dish is done. You can add half a cup of milk if you wish!( I have not) I did dilute the dish a bit by adding water. I've just served with some cantaloupe/musk melon and a fresh salad in a scooped out red pepper.

I would also like to dedicate this post to RK, our family friend who has a birthday today, also my gratitude for having put up my blog on her wall on facebook owing to which the viewership rose the last two days! Subtle actions deserve my deepest gratitude!