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In a pressure cooker, cook 1 large onion, 2 chopped green chilies, slit, 3 cloves of garlic (peeled and chopped or whole), 1 inch piece chopped ginger, 2 black cardamoms, 1 inch cinnamon along with 8 to 10 cashew for 1 whistle.
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You can sauté this mixture in some oil for a few minutes too instead of boiling.
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Drain, remove the whole black cardamoms and cinnamon piece.
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Blend to a fine paste with1/4 to 1/2 cup yogurt or even water.
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Heat 2 tbsp oil plus 1 tbsp butter (if not vegan) in a pan.
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Add 1 piece cinnamon, 4 to 5 black peppercorns, 1 bay leaf and 2 green cardamoms and sauté for a few seconds on medium until the fat is aromatized with the spices.
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Add ½ tsp Kashmiri red chili powder (optional), 2 tsp coriander powder, 1 tsp jeera powder, ½ tsp haldi and fry for a few seconds.
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Add 1 cup fresh methi leaves (or thawed frozen ones) and drained dry fenugreek leaves.
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Fry on medium low for a few minutes until the greens are slightly cooked; about 3 to 4 minutes, stirring often.
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Add the blended paste and water (use water to rinse the blender jar and use that) to a consistency you prefer.
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Add boiled fresh peas (if using fresh or add directly if frozen) and salt to taste; bring to a boil on medium heat, stirring continuously.
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Once it comes to a simmer, stir in 3 to 4 tbsp fresh cream and mix to combine thoroughly. If vegan, you can use coconut milk/cream here.
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Heat through on low heat and then remove from heat.
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Serve hot with roti, parathas, pulaos, biryanis, naaan etc.!