Back in India fresh methi (fenugreek leaves) is available in tiny bunches and the leaves are tiny too. Here we get large bunches with very visible leaves, and one bunch usually seems to last forever! It was not until recently that I found Methi was actually available here in the US too, ya ya I hadn't been looking in the right places before! :D Now that I had found Methi leaves, I finally made this curry which I had been meaning to try since long.
1 cup fresh fenugreek leaves, chopped
1 cup fresh peas, boiled
½ cup Whipping cream
¼ cup Yoghurt
10 cashews soaked in hot water, and ground to a smooth paste
1 onion chopped
3 green chillies
1 pod garlic, finely chopped
¼ tsp. garam masala powder
1 tbsp. oil
Bring a pot of water to boil and add the chopped methi leaves, cover and simmer for a minute. Drain, squeeze out excess water, separate leaves and set aside. In a blender make a smooth paste of the onions, garlic and green chillies.
Heat oil in a pan, add the prepared paste. Saute for a minute till fragrant. Now add the fenugreek leaves, boiled peas, cashew paste and garam masala powder. Season with salt to taste. Saute for a few minutes. In a small bowl combine the whipping cream and the yoghurt. Beat till smooth. Add this to the pan and bring to a simmer. Stir while it simmers and let gravy thicken.
Serve hot with Rotis/Rice/Naans.