Recipe: Agra Peas

For all things vegetarian and vegan

Agra Peas

A delightful dish that captures the true flavor of northern India.

Recipe for Agra Peas, contributed by Mike Lewis

I got this recipe from Ashey Macbean, a word-traveler, tireless recipe collector and long-standing vegetarian. Ashey came across it in Chennai, and went on to develop this recipe for it. It is a delightfully piquant dish that would make an excellent accompaniment to any Indian meal.

I have marked the methi leaves as optional because I know that not everyone likes their strong aniseed flavor, but to omit them is to rob the dish of its most distinctive element.

A large bunch of fresh spinach leaves
Approx. 2 cups (7 - 9 oz, 200 - 250 g) of green peas, fresh or frozen
1 or 2 cloves of garlic
A small knob of fresh ginger
1 tsp. coriander seeds
1 tbsp. oil or ghee for frying
Salt to taste
¼ cup (1 oz, 75 g) cashew nuts
A few cilantro (coriander) leaves
1 tsp. dried methi (fenugreek) leaves (optional)
2 tbsp. cream, or dairy or soya yogurt

Wash the spinach thoroughly. Put it in a large pan or wok, and add the peas. Cover tightly and steam on a medium heat for about ten minutes. The water adhering to the spinach will be enough to stop it from burning.

While the vegetables are cooking, mince the garlic and ginger, and grind the coriander seeds in a pestle and mortar. Heat the oil in a skillet, and fry the garlic and spices for about 30 seconds. Then add the peas and spinach, along with the salt and a couple of tablespoons of water. Turn down the heat and cook for a further five to ten minutes.

Grind the cashew nuts with the cilantro and methi. Stir in the cream to make a smooth paste. Add it to the spinach mixture, stir well, and serve.