Methi Matar Malai with Paratha

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 100 gfresh fenugreek leaves (or 1 tbsp dried), chopped
• 15 gcashew nuts
• 1frozen plain paratha (store-bought)
• 1onion, finely chopped
• 1 tbspvegetable oil
• 40 mlheavy cream
• 100 gfrozen green peas

Method

1. Blend the onion and cashew nuts together with a tiny splash of water to form a smooth paste.
2. Heat the vegetable oil in a pan over medium heat, add the cumin seeds, and let them sizzle for a moment.
3. Add the onion-cashew paste to the pan and cook, stirring continuously, until it turns slightly golden.
4. Stir in the chopped fenugreek leaves and the frozen green peas, cooking until the leaves wilt completely.
5. Pour in the heavy cream and simmer gently until the curry becomes thick and luscious.
6. Heat the frozen paratha in a dry frying pan until golden and flaky on both sides, then serve hot with the creamy curry.