Ingredients:

Fenugreek leaves	2 small bunches ( 1- 1 1/2 cups)
Cashews	20-25
Ghee	1 Tbsp.
Bay Leaves	2
Cinnamon	1 stick
Cardamom	2 Pods
Green Chillies	2 (finely chopped)
Ginger	1 inch (finely chopped)
Curd	½ Cup.
Fresh or Frozen Peas	1 Cup.
Garam Masala	½ Tsp.
Salt	To Taste
Thickened Cream	½ Cup.
Sugar	½ Tsp.

Method:

• To a saucepan heat 2 cups of water and add cashews. Bring it to a boil. This takes around 2-3 minutes.
• Transfer the cashews to a blender along with 2-3 Tbsp of water and drain the excess water. Grind it to a smooth paste.

• Separate the fenugreek leaves from stem and thoroughly rinse.
• Add the leaves to a bowl of boiling hot water and allow it to rest for couple of minutes. Drain the water and squeeze the leaves to form a ball.

• To a saucepan add ghee allow it to melt and add bay leaves, cinnamon and cardamom. Sauté for couple of seconds.
• Add finely chopped green chillies and ginger. Give it a quick sauté.

• Add the cashew paste and stir well and cook for 2-3 minutes in medium flame.
• Add curd and mix well to avoid any lumps. Continue to cook for couple more minutes.

• Add frozen peas, thickened cream, Salt to taste, garam masala and cook for 2-3 minutes and bring it to a boil.

• Roughly chop the ball of blanched fenugreek leaves and add it to the gravy.
• Add sugar and mix well. Simmer for 3-4 minutes and its ready to be served.

Tips & Variation:

• Whisk the curd before adding to the gravy to avoid any lumps.
• If using fresh peas, blanch it before adding it to the gravy
• You also a Tsp. of dry fenugreek leaves (Kasuri methi) towards the end to enhance the flavour.
• The gravy can be a base for your Malai Paneer.
• Tastes great with any Indian flat bread or steamed rice.
• Swirl in a spoon of thickened cream before serving for more richness and taste.
• Cashews can be replaced with blanched Almond Paste.
• Add water little by little to adjust consistency if necessary.