| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 1 cup Fenugreek methi / Fresh leaves
- 1 cup Green peas
- 1 1/2 cups Fresh cream
- 1/2 cup Milk
- 2 Onion – medium
- 3 – 4 Green chili
- 1 tsp Cumin
- 3/4 cup Cashews
- Salt – as needed
- 4 tbsp Butter Oil or
Ingredients
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Instructions
- Chop onions and green chilies and keep aside.
- Take a grinder jar and add chopped onions and green chilies with cashews and cumin seeds.
- Grind it all to make a fine paste. Do not add water while grinding.
- Take fresh methi leaves and finely chop them and keep aside.
- Heat oil or ghee in a wok and add the grounded onion and cashew paste. Fry it till the raw smell goes off and you get a aroma of cashew.
- Now add freshly chopped methi leaves and saute it for few minutes.
- Add green peas and fry again for another 3-4 minutes or till the oil starts leaving from sides.
- Whisk fresh cream nicely and add into the wok. The curry will be thick so if you want to increase the volume, add milk and stir well.
- Adjust salt as per your taste and allow the curry to get a boil.
- Simmer the gas and close the lid. Cook it till the peas get softened.
- Turn off the gas flames and serve hot with Chapatis or Rice.
Recipe Notes
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