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Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
INGREDIENTS :
Fenugreek/Methi leaves (chopped and blanched*) 150 gms
Green Peas/Mutter 100 gms
Onions (roughly chopped) 2 medium
Ginger (roughly chopped) 2 inch
Garlic (roughly chopped) 4 large cloves
Cashew 15
Fresh cream 100 ml
Milk /water 180 ml
Salt to taste
Garam masala 2 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Cumin seeds 1 tsp
Oil 2 tbsp
Butter 2 tbsp
PREPARATION :
Heat a non-stick pan with 1 tbsp of oil, add in the roughly chopped onions, ginger and garlic, also add in the cashew nuts. Fry them till the onions become translucent (do not change the color, as the gravy needs to be white).Allow the onion mixture to cool down.
Now in the same pan u can add 1 tbsp of oil and fry the blanched methi leaves for few minutes, then keep it aside.
Now add the onion mixture to the grinder with 1 tbsp of water and make a smooth paste.
Heat 2 tbsp of butter in the same nonstick pan add the cumin seeds and then add the onion paste and fry it for few seconds then add salt, garam masala powder, coriander powder and cumin powder, mix everything well and cook it for few minutes.
Now add the cream and milk /water stir it well, add in the fried methi leaves and mutter, mix well and cook for few minutes.
Serve it and garnish with some fresh cream.
Enjoy it with any Indian bread😍
Note :
Blanching Methi leaves - Boil water with a little salt and allow the methi leaves to boil in the water for 2-3 minutes then strain it.
Green peas if you are using the frozen once than u need to boil it for few minutes before adding to the curry.
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