Rub 4 g dried methi leaves between your fingers; blend cashews with yogurt.

Ingredients

• 450 gPeas, green, raw
• 100 gNuts, cashew nuts, raw
• 180 gYogurt, plain, whole milk
• 180 gOnions, raw
• 30 gButter, Clarified butter (ghee)
• 7 gSalt, table
• 4 gSpices, fenugreek seed editorial addition
• 5 gSpices, cumin seed
• 100 gCream, fluid, heavy whipping

Method

1. Rub 4 g dried methi leaves between your fingers; blend cashews with yogurt.
2. Fry onion, cumin and methi leaves in ghee at 170 °C 8 minutes, add peas and salt.
3. Stir in cashew-yogurt sauce and simmer 20 minutes; all ghee and sauce remain. Stir in 100 g cream and warm gently for 4 minutes so the sauce stays delicate.