12 December 2012,04:44 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the fat in a non-stick saucepan. Add the cumin when sizzled, add the onion and saute gently until really soft.
  • Tip in the ginger, garlic, fenugreek leaves and chillies; saute for about a minute or until the garlic starts to colour.
  • Blend together the cashews and yogurt until smooth.
  • Add to the pan and saute for about 5 minutes or until turns to thick paste and releasing oil.
  • Add a cup water, bring to a boil, stirring constantly, then simmer, covered, for 10 minutes.
  • Add the salt and pepper, spinach, peas, sweetcorn, cream and milk. Cover and cook until the spinach is soft and creamy. Adjust the seasoning and serve.


  • 75 grams spinach, shredded
  • 150 grams handfuls of frozen peas
  • 75 ml single cream
  • 75 ml milk
  • 50 grams canned sweetcorn kernels
  • 1 tablespoon Cooking oil
  • ½ teaspoon cumin seeds
  • 1 small onion, chopped
  • 1 tablespoon fresh root ginger, peeled, finely chopped
  • 2 fat garlic cloves, finely chopped
  • 2 teaspoon dried fenugreek leaves, crumbled into a powder
  • 2 green chillies, whole but pierced
  • 2 tablespoon cashew nuts
  • 50 ml plain yogurt
  • Freshly ground black pepper, to taste
  • Salt, to taste

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