Fenugreek and Green Pea Curry in Cashew Cream

What you need

• 2 tbsp ghee, divided
• 2 green cardamom pods
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1 cm (1/2 in) cinnamon stick
• 3 whole cloves
• 1 green chili, chopped
• 1 cm (1/2 in) fresh ginger, chopped
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 15 raw cashews
• 2 tsp poppy seeds
• 100 g (3 1/2 oz) fresh fenugreek leaves, roughly chopped, about 2 cups
• 150 g (1 cup) green peas, frozen is fine
• 120 ml (1/2 cup) water
• 120 ml (1/2 cup) heavy cream
• 1 tsp salt, adjust to taste
• 1 tsp garam masala
• 1 handful fresh cilantro, leaves only

Method

Restated from the original video

1. 1

   Heat 1 tbsp of the ghee in a wide pan over medium heat.

2. 2

   Add the cardamom, cumin, peppercorns, cinnamon and cloves. Fry for 30 seconds, until fragrant.

3. 3

   Add the chili, ginger and garlic and stir for 30 seconds.

4. 4

   Stir in the onion and let it soften and turn see-through, 2-3 min.

5. 5

   Tip in the cashews and poppy seeds and stir for 1 min. Take the pan off the heat and let the mixture cool for 5 min.

6. 6

   Blend to a smooth paste with a splash of water.

7. 7

   Return the pan to medium heat and melt the remaining ghee. Add the paste and cook, stirring, until it smells toasted, 3-4 min.

8. 8

   Add the fenugreek and cook until wilted, about 3 min.

9. 9

   Add the peas and cook 2-3 min.

10. 10

    Pour in the cream and the 120 ml of water. Season with the salt and garam masala.

11. 11

    Cover and simmer over medium-low heat until the sauce coats the peas, 3-4 min. Taste and add more salt if needed.

12. 12

    Scatter the cilantro on top and serve hot.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.