Wash and dry fenugreek/Methi. Remove leaves and discard stem. Chop onion, tomoto, and grate ginger. Blanch half of the peas in boiling water (2 - 3 mins).In a saucepan, over medium heat, warm oil. Add cumin seeds and dry spices. When the seeds begin to crackle, add the onion and ginger. When onions are translucent, add tomatoes. In 3 mins, add fenugreek leaves and continue to saute another 2 - 3 mins. Add blanched peas and stiff coconut cream off the top of the can of coconut milk. Retain coconut water. Reduce heat, simmer 10 - 12 mins, stirring occasionally. Add additional coconut milk/water if needed. Taste and flavor to desired saltiness and heat. Stir in remaining frozen peas. Cook until warm, but still bright green. Serve. (Recipe♦406)
