Malai Methi

Ingredients

• 4 cups fresh fenugreek (methi) leaves, picked and washed
• 1/4 cup raw cashews, soaked in warm water for 20 minutes
• 2 tablespoons ghee
• 1 onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 green chile, slit
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 cup tomato puree
• 1/2 cup heavy cream
• 1/2 cup water
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 1 tablespoon lemon juice

Method

1. 1

   Bring a pot of water to a boil, add the fenugreek leaves, and blanch for 1 minute to reduce bitterness.

   1:00 · Blanch fenugreek
2. 2

   Drain the fenugreek leaves, rinse under cold water, squeeze out excess moisture, and chop coarsely.

3. 3

   Drain the soaked cashews and blend with 1/4 cup fresh water until smooth; set the paste aside.

4. 4

   Heat the ghee in a 9-inch skillet over medium heat. Add the chopped onion and cook, stirring, until softened and lightly golden, about 5 minutes.

   5:00 · Cook onion
5. 5

   Add the garlic, ginger, and green chile, and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook aromatics
6. 6

   Stir in the turmeric, ground coriander, and garam masala, and cook for 30 seconds to toast the spices.

   0:30 · Toast spices
7. 7

   Add the tomato puree and cook, stirring occasionally, until the mixture thickens and the raw tomato smell fades, about 5 minutes.

   5:00 · Cook tomato
8. 8

   Stir in the cashew paste and water, and simmer, stirring, until the sauce is smooth and slightly thickened, about 5 minutes.

   5:00 · Simmer sauce
9. 9

   Add the chopped fenugreek leaves, sugar, and salt, and simmer uncovered, stirring occasionally, for 5 minutes to meld flavors.

   5:00 · Simmer with methi
10. 10

    Reduce heat to low, stir in the heavy cream, and warm through gently without boiling, about 2 minutes.

    2:00 · Warm cream
11. 11

    Remove from heat, stir in the lemon juice, and taste and adjust salt before serving warm with roti or rice.