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Preparation Time : 15
Cook Time : 30
Total Time : 45
big bunch of methi leaves or fenugreek, tough stems removed, washed, then finely chopped. 1 nos
fresh/frozen green peas 2 cups
large tomato, diced 1 nos
cloves garlic, sliced 4 nos
knob of ginger, julienned 1 inch
Green Chillies, chopped 2 nos
medium onion, sliced 1 nos
Coriander Seeds 1 tbsp
cumin seeds 1 tsp
piece of cinnamon 1 inch
peppercorns 1 tsp
cayenne or paprika if you prefer less heat 1/2 tsp
Turmeric 1/4 tsp
Vegetable oil 1 tbsp
garam masala 2 tsp
salt 1 tsp
almonds soaked in 1/2 cup hot water for 30 minutes 1/4 cups
Soak the chopped methi leaves in a big bowl of warm, salted water for 10 minutes, then drain and set aside.
Blend the almonds with the soaking water into a smooth paste. Set aside.
Heat half the oil and add the cumin seeds, coriander seeds, green chillies, onions, garlic, ginger, cloves, cinnamon, and peppercorns.
Saute everything until the onions turn translucent and just start to brown.
Add the tomatoes along with the cayenne and turmeric
Saute until the tomatoes are quite broken down and pulpy
Remove the mixture to a blender and cool if necessary before blending into a smooth paste.
Add water or vegetable stock if needed.
Heat the remaining oil in a saucepan and add the drained methi leaves.
Add a pinch of salt and saute until the methi starts to express water
Cover with a lid and let the methi cook on medium heat for another 10-15 minutes until tender.
Add a tablespoon or two of water if necessary to prevent the methi from sticking to the pan.
Add the tomato-onion paste, garam masala, and the green peas and continue cooking on an open flame, stirring frequently, for another 5 minutes.
Add the almond cream and mix well.
Turn off the heat once the curry begins to simmer. Check salt and add more if needed.
Serve hot with chapatis, rotis, or pooris.
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