Ingredients:

• Fenugreek Leaves (2 bunches; roughly chopped)
• Onion (1; cubed)
• Green Chilies (2; slit into halves)
• Ginger-Garlic Paste (1 teaspoon)
• Cashew nuts (1/4 cup; soaked)
• Heavy cream (1/2 cup)
• Green Peas (1 cup; if using frozen soak it in warm water for 10 minutes)
• Cumin seeds (1 teaspoon)
• Water (1 cup)
• Gara Masala (1/4 teaspoon)
• Salt (to taste)

Directions:

• In a blender, add the onions, green chilies, ginger-garlic paste and cashew nuts and blend it into a fine paste.
• In a large pan, heat some oil and add cumin seeds and let it splutter.
• Next, add the prepared paste and saute until the oil is separated from sides.
• Add in the chopped fenugreek and saute for a couple of minutes then add in cream and water.
• Mix well making sure the cream is well combined.
• Add in peas and salt to taste.
• Stir everything to combine it and then cover and boil for 8-10 minutestill the curry turns creamy, adjust the consistency as required.
• Finally, add garam masala and mix well.