Directions

1. Heat kadai. Add oil. Add onions, green chillies and saute. Add tomatoes. Let it soften. Remove and cool. Grind this along with cashews into a smooth paste.

2. Saute the chopped fenugreek and set it aside. Cook the peas and set aside. Boil the milk and cool it. Heat kadai, add some oil, temper with jeera and one black cardamom.

3. Add the ground mixture, salt and add spices - a little bit each of the above mentioned ones - and cook. Once oil starts to separate, add the cooked peas and the sautéed greens. Add the preboiled milk once the gravy cools down a little bit. Adding it hot will spilt the milk. Garnish with fresh cream !