Frozen peas are more than adequate. But I do like to use fresh spinach. Frozen spinach is great, an alternative second option. But fresh spinach wilts, keeps its shape, texture and toothsome quality. A little onion, garlic and ginger, a few green chiles and dried kasuri methi is all it takes.
PEAS SPINACH FENUGREEK IN CREAM or MUTTER PALAK METHI IN MALAI
2 cups frozen Peas
2 cups fresh baby Spinach
2 tablespoons Canola Oil
1/2 teaspoon Garlic paste
1/2 teaspoon Ginger paste
1/4 cup Water
1 green Chile (more if you like it spicy)
1/2 teaspoon Kosher Salt
1 teaspoon Kasuri Methi
2 tablespoons heavy Cream
Wash spinach. Do not drain completely. The residual water lets the spinach steam in the pan. Roughly chop leaves.
Cut onion vertically into thin slices.
Mince green chile finely.
Heat oil in a saucepan.
Add onion to hot oil and saute till light brown.
Drop garlic and ginger paste into onions and stir to mix.
Add spinach to onions and stir till spinach is almost wilted.
Scatter frozen peas and minced green chile over spinach.
Season with salt. Stir to mix.
Add water, bring to a boil, cover and cook for 10 minutes.
Take off the lid and increase the flame. Let the water cook down till the peas are almost dry.
Crumble kasuri methi into peas.
Pour cream into peas and saute for a few minutes before serving.
This side goes well with both rice and roti.
January starts with good intentions, along with a bunch of simple food. The best way to start the year is in my kitchen!