Preparation:

For fenugreek leaves:

• Wash the fenugreek leaves and chopped them, Now sprinkle ½ teaspoon of salt and keep aside for 15 minutes.
• After 15 minutes squeeze out the water and discard it.

For dry spice powder:

• Roast all the ingredients (Cinnamon, cloves, cardamom, black pepper, cumin seeds) lightly and make powder by grinding.

For Paste:

• Mix all the ingredients chopped onions, cashew nuts, green chillies, ginger, garlic and poppy seeds together and ground them into a fine paste with little water.

Method:

• Heat 2 tablespoons of oil in a pan or kadhai, add the fenugreek leaves and sauté on a medium flame for 2- 3 minutes. Remove the fenugreek leaves and keep aside.
• Heat the 1 tablespoon oil in a pan or kadhai.
• Add the cumin seeds, when the seeds start to crackle, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent.
• Add the prepared onion-cashew nut paste and sauté on a medium flame for 2-3 minutes.
• Now, Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes while stirring occasionally.
• Add the green peas, sautéed fenugreek and mix it well cook on medium flame for 2 minutes, while stirring occasionally.
• Finally add milk, sugar, salt, fresh cream and little of water, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
• Serve hot.