A delicious vegetable curry made with fenugreek leaves, green peas, and fresh cream. Loved by both kids and adults, it has a creamy texture with aromatic flavours. It pairs perfectly with Roti or Naan. Follow my simple step-by-step instructions to create a restaurant-style dish in no time. Impress your guests with this flavorful recipe!
Prep Time – 15 mins
Cook Time – 15 mins
Total Time – 30 mins
Serves – 3
Ingredients:
Fenugreek Leaves – 1 bunch
Spinach leaves – few sprigs
Green peas ( shelled ) – 1 cup
Dried Fenugreek leaves ( Kasuri Methi ) – 2 tbsp
Onions – 50 gm
Green chillies – 4 to 6
Ginger Garlic Paste – 1 tbsp
Tomato – 1
Cashew nuts – 20 gm
Milk – ½ cup ( approx 30 ml )
Yoghurt – 30 gm
Butter – 2 tbsp
Cream – 30 ml
Coriander seeds – ½ tsp
Cumin seeds – a pinch
Fennel seeds – ½ tsp
Black Cardamom – 3 pcs
Star Anise – 1
Bay leaf – a small sprig
Cinnamon – 1 stick
Nutmeg – a small piece
Green Cardamom – 3 pcs
Clove – 2 to 3
Sugar ( optional ) – ½ tbsp
Oil – 30 ml
Salt – to taste
Method :
1 ) Parboil the fenugreek leaves, spinach and green peas for 10 minutes. Drain the water and
set aside.
2 ) Grind the Onions, green chillies, tomato and cashew nuts to a paste and set aside.
3 ) Grind all the dry spices and keep them aside.
4 ) Heat oil and fry the Onion and cashew nut paste on a slow flame until it’s nicely roasted and lumps are formed.
5 ) Add ginger-garlic paste & all the dry spices and roast further for a few minutes. Add the
fenugreek leaves, spinach and green peas and mix well.
6 ) Pour over Milk, fresh cream, yoghurt and Kasuri methi. Add Salt and Sugar. Top it up with
butter. Cover the pan with a lid and let it cook on a slow flame for 20 minutes.
7 ) Remove from flame. Garnish with fresh coriander leaves and serve with Roti or Naan.
