Creamy Fenugreek Peas and Paneer Curry
Ingredients
- 2 cups fresh fenugreek leaves
- 15 cashews
- little oil
- 2 onions (thinly sliced)
- 3-4 black peppercorns
- 2-3 green cardamom pods
- 1-2 cloves
- 1 small cinnamon stick
- little ghee
- 3 teaspoons chopped garlic
- 1 teaspoon green chili
- salt
- 2 teaspoons garam masala
- little kasoori methi
- 1 teaspoon dry mint powder
- 1 cup fresh cream
- little milk
- 1 cup boiled green peas
- paneer cubes
- kasoori methi (for garnish)
- fresh coriander leaves (for garnish)
Preparation
Take 2 cups of fresh fenugreek leaves, wash, chop and blanch them.
Soak about 15 cashews in hot water.
In a wok, add a little oil and 2 thinly sliced onions. Cook them until soft.
In a grinder, add the soaked cashews, cooked onions, 3-4 black peppercorns, 2-3 green cardamom pods, 1-2 cloves, and a small cinnamon stick. Grind everything together to make a fine paste.
In the same wok, add a little ghee, then add the blanched fenugreek leaves, 3 teaspoons of chopped garlic, and 1 teaspoon of green chili. Cook for 5 minutes.
Add the onion cashew paste.
Add salt, 2 teaspoons garam masala, a little kasoori methi, and 1 teaspoon of dry mint powder.
Add 1 cup of fresh cream and a little milk to adjust consistency. Let it simmer for 15 minutes.
Add 1 cup of boiled green peas and paneer cubes. Mix everything together and cook for 5-10 minutes.
Garnish with kasoori methi and fresh coriander leaves.
Serve with the bread of your choice.
