1cupfrozen matar (green peas)if using fresh peas, cook them in water until tender.
2teaspoonschopped green chilies
3whole green cardamoms
1inchpiece of cinnamon stick
salt to taste
1teaspoonKashmiri red chili powder
½teaspoongaram masala powder
Cooking The Methi Leaves
Heat 5-6 cups of water in a large pot over high heat and when it comes to a boil, add chopped methi leaves and peas and cook for 2 minutes. Drain the water and run the leaves under tap water to stop the cooking process. Drain and keep aside.
Cook The Other Ingredients
Heat 3 cups of water in the same pot over high heat. When it comes to a boil, add onion, ginger, garlic, cashew nuts, tomatoes, and green chilies and boil for 5 minutes. Drain and keep aside.
Make The Masala Paste
Add the boiled onion-tomato mixture to a blender along with ¼ cup water.
Blend to make a smooth paste.
Make The Curry
Heat vegetable oil in a medium pan over medium-high heat.
Once the oil is hot, add whole green cardamoms and cinnamon stick and fry for 3-4 seconds. You can crush the cardamoms and cinnamon lightly for a more intense flavor.
Add the onion-tomato paste to the pan and fry for 3- 4 minutes on medium heat. Keep stirring while frying.
Now add salt, Kashmiri red chili powder, and garam masala powder, and cook for a minute.
Add 1 cup water and cook for 2-3 minutes.
Add the cooked methi and peas to the pan and cook for 2-3 minutes.
Now add heavy cream and sugar and cook for a minute.
Add lime juice and mix well. Garnish with heavy cream swirls. Serve hot with naan or laccha paratha.
You can replace peas with corn or boiled aloo or potatoes.Dry - Reduce the water and make a dry version.Cream - Reduce the amount of cream and replace it with milk for a healthier version.Bitter - If the methi is very bitter, soak it in some salted water for 10 mins. Then squeeze and use. Blanching also removes the bitterness to quite an extent.Vegan - To make the recipe vegan, replace heavy cream with cashew or coconut cream.Spicy - Increase the amount of green chili if you want it spicier.