1 small red onion, thinly sliced lengthwise (½ cup)
1 green bird’s eye chile, thinly sliced into thin rings
2 tsp. ginger-garlic paste
3 cups fresh fenugreek leaves, stems removed
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. Indian chile powder
1⁄2 tsp. freshly grated nutmeg
1⁄2 cup fresh or frozen peas
1⁄2 cup coarsely chopped cilantro
Fresh roti*, to serve
In a medium skillet over low heat, add ½ tablespoon oil. Once the oil is hot, add the onions and cook, stirring occasionally, until they begin to brown, around 10 minutes.
Transfer the onions to a bowl and set aside. In the same skillet, add the remaining oil, the chile, ginger-garlic paste, coriander, cumin,chile powder and nutmeg, and cook, stirring frequently, just until aromatic, about 30 seconds.
Add the fenugreek leaves and cook until wilted, 3–4 minutes.
Add the peas and the reserved onions and cook, stirring occasionally, until the peas are hot and cooked through, 2–3 minutes more.
Season to taste with salt, and stir in the cilantro.
Transfer to a bowl and serve hot, with fresh roti on the side.
This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!
1/2 lb (220 grams Short shaped pasta (shells, elbows, ditaloni…)
1/2 cup (50 grams) grated parmesan cheese, plus more to serve
2 cups (500 ml) vegetable broth or water, plus more if needed
1 small onion, diced
1 Tbsp olive oil, plus more for drizzling
salt & pepper, to taste
Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
Add the peas and cook stirring frequently about 1 minute.
Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it’s fine, add extra water gradually only if needed.
Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!
This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Check them out for more great ideas!
9 ounces dried marrowfat peas (there is no substitute, marrowfat peas are larger, have a higher starch content, and contribute the right flavor and texture for traditional mushy peas)
2 teaspoons baking soda
3 cups water
1 teaspoon salt
Dissolve the baking soda in boiling water. Place the dried marrowfat peas in a bowl and pour the boiling water over them so they’re covered by at least 3 inches of water. Give the peas a stir then leave them to soak for at least 12 hours.
Drain and rinse the peas and place them in a pot with about 3 cups of water. Bring to a boil, cover, reduce the heat to medium-low, and simmer for about 30 minutes, stirring occasionally, or until the desired consistency is reached. Once the peas have fully broken down add the salt. Note: How long you have to simmer the peas will depend on the particular crop and the age of the peas.
If the peas are too watery, continue to simmer with the lid off until it thickens to your liking. If the peas are too thick, add a little water. Taste again and add more salt if needed.Once the peas are done they will start to thicken the longer they sit. If reheating them later or the next day, add a little more water.
This delicious recipe and photos were created by DaringGourmet.com, we simply shared it. Check them out for more great ideas!