Description: A popular North Indian curry dish made with fenugreek leaves, peas and cream. Personally I am not a big fan of fenugreek however, I was quite amazed when I tried out this curry and found it to be so flavoursome and appetizing. Fenugreek leaves have a strong flavour and slightly bitter taste but it tastes great when mixed with something creamier and sweeter, like fresh cream and sweet green peas. They also have a lot of nutritional benefits as they are known to reduce cholesterol and slows down the rate of sugar absorption into blood, so very healthy for Diabetic patients.

Cream and cashews make this dish quite smooth and rich and so it’s perfect for special occasions or when you have guests over for dinner. Traditionally it’s made with lots of cream but it can be cut down if you want to take a healthier route.

This recipe is good for kids too, since it’s on a sweeter side and not at all spicy. Enjoy this delicious curry with naan bread, roti, parathas or rice.

Ingredients:

For Masala Paste:

• 1 tbsp oil
• 2 onions chopped
• 2 tbsp ginger garlic paste
• 1/2 cup cashews (soaked for 30 minutes)
• 2 chillies slit.

For Curry:

• 2 tbsp oil
• 1 tsp cumin
• 2.5 cup fenugreek finely chopped and blanched in water for 2-3 minutes (this is to reduce the bitterness)
• 2 cup water
• 1 cup cream
• 1.5 cup peas
• 1 tsp sugar
• 2 tsp salt
• 1 tsp garam masala.

Servings 4

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Instructions

Masala paste - Heat 1 tbsp oil in a pan and sauté onions, garlic ginger paste and chillies until the raw aroma disappears. Add in 1/2 cup cashews and blend to make a smooth paste.

Heat 2 tbsp oil in a large pan and splutter 1 tsp cumin. Now add the prepared masala paste and saute well until oil is separated from the sides.

Add in fenugreek and saute for a few more minutes. Add in water, cream, peas, sugar, salt and mix well.

Cover and boil for 10-12 minutes until the peas are cooked well.

Add in garam masala, mix well and adjust the consistency by adding more water or cream, if required.