Parsi-Style Fenugreek Leaves and Green Peas
Eat this highly versatile dish of fenugreek leaves on its own, with a cooked egg on top, or as a side dish with chicken or lamb.
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Ingredients
- 1 tbsp. vegetable oil or ghee, divided
- 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
- Kosher salt
- 1⁄2 cup coarsely chopped cilantro
- Fresh roti*, to serve
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