Our divine recipy of the month.
See what is fresh and seasonal in our kitchen
From very humble seeds that was planted at the beginning of the lockdown some 8 weeks ago. I grew some fenugreek for the first time, believing they would make a tasty dish. The greens of fenugreek taste spinach-like and are great for vata and Kapha, and is very good for new mothers.
Here is a nourishing seasonal recipe using fresh organic peas, but feel free to replace them with frozen if this is not an option.
200 g fresh organic peas
50 g roasted almonds
300g fresh spinach or fenugreek leaves
1-inch ginger, grated
1 Tbsp ghee
1 cup of water
1 tsp garam masala
1 tsp fennel seed powder
1 tsp coconut sugar
8 fresh mint leaves
Soak the almonds in 1 cup of boiling water for 20 minutes.
If you are using fenugreek cut them up and soak in salted water for 10 minutes.
Make the paste by mixing the ginger, almonds with the soaking water.
In a pan melt the ghee and add in the spices, and tomatoes and cook for 5 minutes. Next add in the fenugreek or spinach, paste and peas for a further 5 minutes.
Slice the mint leaves add them in and serve.