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Sprinkle about 1/4 tsp salt to the fenugreek leaves and mix them well. Keep them aside for approximately half an hour. Squeeze out the water and keep it aside. Make cashew nuts paste by adding milk. Add milk gradually till you have the desired consistency. Heat oil in a pan and add cumin seeds. Once they crackle, add onions, ginger garlic paste and fry till the ginger and garlic become fragrant and the onions become translucent. Add fenugreek leaves and saute for five minutes on medium heat. Add peas, corn & split green chillies and saute for another minute or two. Add cashew paste, cream, salt, dry mango powder, white pepper powder, coriander powder and garam masala and cook for half a minute. Add milk now and cook for further 3-4 minutes. Serve with chapatti or as filling for sandwich.
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Bitter-sweet seeds — tadka, pickles, spice blends, maple aroma
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Dried fenugreek leaves — butter chicken finishing, dal, naan
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Bitter-sweet seeds — tadka, pickles, spice blends, maple aroma
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Dried fenugreek leaves — butter chicken finishing, dal, naan