Methi Matar subzi

Ingredients
• 3/4 cup fresh green peas/bataani/matar
• 1 1/2 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts
• 2 onions, finely chopped
• 1 tomato, finely chopped
• 1 tsp cumin seeds
• 1″ grated ginger
• big pinch of asafetida /hing /inguvva
• 1 1/2 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 2 tsps coriander pwd
• 1/2 tsp cumin pwd
• 2 tbsps curd
• 7-8 cashew nuts, soak in little milk and grind to paste
• garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
• salt to taste
• 1/2 tbsp oil or ghee
• cream for garnish

Preparation
1. Add big pinch salt+ big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2. Heat ghee or oil in a vessel, add the cumin seeds and let them splutter. Add grated ginger and asafoetida and saute for 4-5 seconds. Add chopped onions and saute till the onions turn transparent. Add the methi leaves and stir fry for another 4-5 mts on medium heat.
3. Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook till it is really really soft.
4. Add the green peas and saute for a minute. Add a cup of water and cook on high heat for 3-4 mts. Reduce flame, cover with lid and cook on simmer for another 6-7 mts. Next, add the curd and go on stirring till its well combined, approx 5-7 mts or till it reaches required gravy consistency.
5. Add garam masala pwd and cashewnut paste and combine well. Adjust the salt, garnish with cream and serve hot with rotis/ paranthas.