Methi Mattar Malai (fenugreek with peas and cream) curry

Ingredients:

• 2 1/4 cups chopped fenugreek (methi) leaves
• 1/2 tsp cumin seeds (jeera)
• 1 onion, chopped
• 2 large tomatoes
• 3/4 cup boiled green peas
• 3/4 cup milk
• a pinch of sugar
• 3 tbsp oil
• salt to taste
For masala paste:
• 1 onion
• 4 green chilies
• 25 mm. (1") piece of ginger (adrak)
• 3 cloves of garlic (lehsun)
• 2 tbsp cashewnuts (kaju)
• 2 tsp poppy seeds (khus-khus)
Some dry masala (to be roasted lightly and powdered)
• 2 small sticks cinnamon (dalchini)
• 4 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 4 black peppercorns (kalimirch)
• 1 tsp cumin seeds (jeera)

Recipe:

Wash the fenugreek leaves. Add 1/2 teaspoon of salt. Wait for 15 minutes and then squeeze out the water.Put the tomato in hot water for 10 minutes. Remove from gas peel d skin and blend into a puree.Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek. Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden.Add the paste and fry for 1 minute. Add the tomato puree and dry masala and fry again. Add the peas, fenugreek, milk, sugar, salt and a little water and cook for a few minutes. Serve hot.