Methi Malai Matar

Make the White Paste: Boil the roughly chopped onions and soaked cashews in water for 10 minutes until soft. Drain the water and blend the onions and cashews into a perfectly smooth, creamy white paste.

Sauté the Methi: Heat 1 tbsp ghee in a pan. Add the chopped fenugreek leaves and sauté for 3-4 minutes until they wilt completely and release a nutty aroma. Remove and set aside.

Cook the Gravy Base: In the same pan, heat 1 tbsp oil. Add the white onion-cashew paste. Sauté over low heat for 5-7 minutes, stirring constantly as cashew paste tends to stick to the bottom. Add 1/2 tsp ginger paste and green chilies.

Simmer with Peas: Add the green peas and 1/2 cup of water. Bring to a simmer. Add the sautéed fenugreek leaves, salt, and a pinch of sugar.

Finish with Cream: Turn the heat to the lowest setting. Stir in the heavy cream and a pinch of garam masala. Simmer gently for 2 minutes (do not boil after adding cream). Serve the rich, slightly sweet, and aromatic curry hot.