|Fenugreek leaves||2 small bunches ( 1- 1 1/2 cups)|
|Green Chillies||2 (finely chopped)|
|Ginger||1 inch (finely chopped)|
|Fresh or Frozen Peas||1 Cup.|
|Garam Masala||½ Tsp.|
|Thickened Cream||½ Cup.|
- 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.