Cooking Mode: Punjabi Methi Malai Matar

Step 1 of 5

Boil chopped fresh fenugreek leaves with a pinch of salt for 3 minutes to remove bitterness; drain.

Step 2 of 5

Boil onions, tomatoes, and cashews together for 10 minutes, then blend into a smooth white-and-red base paste.

Step 3 of 5

Melt butter in a pan, sauté ginger paste and garlic paste, then pour in the cashew puree and cook until oil separates.

Step 4 of 5

Add green peas, blanched fenugreek leaves, salt, and water; simmer for 10 minutes until peas are tender.

Step 5 of 5

Stir in heavy cream and garam masala, simmer gently for 3 minutes, and serve warm with naan.