Motor malai curry

First wash the fenugreek leaves thoroughly. Sprinkle some salt in it and put it in a reticulated vessel, so that its water dissolves.

• After that, make all the ingredients in the paste and paste it. You can also add 1-2 teaspoons of milk in it. This will make the material easily dry.
• In this way, mix all the spices together and grind them fine.
  Now put 2 teaspoons of oil in a pan over medium flame, keep it warm.
  When the oil becomes hot, add cumin seeds and tempering it.
  After frying cumin, add fenugreek leaves in the pan and cook for 2-3 minutes. Then take it out on a plate.
• Clean the wok and put the remaining oil in it and then put it on the medium flame.
  When oil is heated, add onion and fry until it becomes brown.
  When the onions are golden brown, add paste in the pan and cook for 4-5 minutes.
  When the paste starts leaving the oil, mix tomato puree and spices in the pan and fry it for 4-5 minutes.
• When the paste starts to smell, add green peas, fenugreek, milk, sugar, salt, cream and 2-3 tbsp water and mix well.
  
• Cook the flame for 4-5 minutes. Keep in mind that with high flame, do not boil more in the pan. If the boil comes, then reduce the boil by running it with the curry.
• After a couple of simmer turn off the flame.
• Fenugreek peas are ready to cream. Serve it with bread or naan.