A really delicious and simple curry to make. It taste so yummy, a little sweet and it packs tons of flavour from the the fenugreek leaves.The version i am showing is so easy and taste delicious as well.
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Cooking Time : 30 mins
Serves: 4
Peas – 2 cups ( I used fresh, you can use frozen)
Oil – 1 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Onion – 1 medium chopped finely
Green Chilli – 1 chopped finely
Ginger Garlic paste – 1 tsp
Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Cashews – 10
Milk – 1.5 cup
Cream – 1/4 cup
Dried Kasuri Methi Leaves – 3 tblspn
(If using fresh methi leaves, add 2 cups)
Salt to taste
Sugar – 1 tsp
(If you have fresh ones, saute it in a separate pan with little oil and remove it. Add it when i added the dried ones and continue with the process)
Method:
Soak cashews in 1/2 cup of milk for 15 mins. Grind them to a smooth paste. Set aside.
Heat oil in a pan, add in cumin seeds and let them sizzle. Now add in onions, chillies and saute till golden.
Now add in ginger garlic paste and saute for a min.
Add in chilli and garam masala powder and mix well.
Now add in peas and water and season with salt. Cook till peas are done.
Now add in cashew paste and cook till it oil separates.
Now add in milk and mix well. Season with sugar and simmer this whole thing for a good 5 mins or so.
Now add in kasuri methi leaves and cream and simmer for a min or so.
Serve.
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| Take all your ingredients |
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| Soak cashews in 1/2 cup of milk |
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| take it in a blender |
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| make it into a smooth paste |
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| Heat oil in a pan, add in cumin seeds |
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| add in onions and chillies |
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| mix well |
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| cook till golden |
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| add in ginger garlic paste |
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| saute till golden |
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| add in chilli powder and garam masala powder |
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| mix well |
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| add in peas..i used fresh ones..you can use frozen as well |
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| add in water |
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| season with salt |
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| mix well and cook till peas are cooked |
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| now it is cooked |
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| add in cashew paste |
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| cook till it thickens |
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| add in milk |
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| mix well and simmer for few more mins |
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| now add in sugar |
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| add in kasuri methi leaves |
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| add in cream |
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| Mix well |
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| Serve |
We get fresh methi leaves winter season. Will prepare this dish. Prepared many recipes from your blog. Today making Chai masala cake. Chai masala made as per your recipe. Thanks for your blog.
Hi Aarthi.. The recipe looks yummy and very easy to cook. What is the other alternative to cream.please suggest.TIA
@Padmau can just skip cream.
@Aarthi
Thanks Arthi
Can we use vendhaya powder instead of kasturi kethi?
Hi Aarthi,
Such an awesome recipe with clear pics and steps. Thank you very much.just wanted to know if we Can we skip the cashew paste ?
cashew paste add the thickeness. u can add some ground badam paste instead of cashew as well
Thanks Aarthi, I tried it with badam paste. 😊
Regards,
Divya
Great recipe! I added some leftover lentils, and also used frozen methi which I sauteed in butter. Was really great with our roast lamb. Thank you so much for great recipes!
Aarthi….you are annapurna for me. Before marriage I never step in to kitchen…and after marriage I am preparing so delicious recipes referring your site… this is possible only bcoz of you…i always refer your site to my friends…Thank you so much..