Karina Sharma
Fenugreek leaves, peas, cream, ginger, garlic, onions, and spices (turmeric, cumin, garam masala).
Wash and chop methi leaves, sauté with a pinch of salt to reduce bitterness.
Heat oil, add cumin and onions, sauté till golden. Add ginger-garlic paste, turmeric, and tomatoes. Cook until oil separates.
Add the sautéed methi leaves and peas to the pan. Stir well, let them cook for 5 minutes.
Stir in cream and garam masala. Let the curry simmer on low heat for 5 more minutes until it thickens.
Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.