Ingredients
- Fresh fenugreek (methi) leaves: 2 cups, finely chopped
- Green peas (matar): 1 cup, boiled
- Onion: 1 medium, finely chopped
- Ginger-garlic paste: 1 tsp
- Green chilies: 1-2, finely chopped
- Cashews: 10, soaked in warm water
- Fresh cream or milk cream: 1 tbsp
- Milk: ½ cup
- Oil or ghee: 1 tbsp
- Cumin seeds: ½ tsp
- Turmeric powder: ¼ tsp
- Garam masala: ½ tsp
- Salt: to taste
- Fresh coriander leaves: for garnish
Preparation
Blend the soaked cashews into a smooth paste using a little water and set aside.
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Add the chopped fenugreek leaves and sauté for 3-4 minutes until they shrink.
Mix in the boiled green peas and turmeric powder. Cook for another 2 minutes.
Add the cashew paste and cook for 1-2 minutes, stirring continuously to avoid lumps.
Pour in the milk and let the curry simmer for 3-4 minutes on low heat.
Stir in the fresh cream, garam masala, and salt. Mix well and cook for an additional 2 minutes.
Garnish with fresh coriander leaves and serve hot.
Servings: 2-3 servings
Notes
- To reduce bitterness, soak the methi leaves in salted water for 10 minutes before chopping.
- For a lighter version, use low-fat milk instead of cream.
- Serve with roti, naan, or jeera rice for a complete meal.
