Step-by-Step Instructions

1. 1.Sauté Onion, Ginger, and Curd

   Heat 1 tablespoon of oil in a pan. Add 1 tablespoon of butter and let it melt. Add the sliced onion and chopped ginger. Sauté until the onions turn translucent, about 1-2 minutes. Add the curd and mix well. Continue to cook for 2-3 minutes until the mixture thickens and the onions are soft.

2. 2.Boil Cashews

   In a separate small pan, bring water to a boil. Add the cashews and boil for 2-3 minutes until softened. Drain the water and set the cashews aside.

3. 3.Fry Methi and Matar

   Remove the cooked onion, ginger, and curd mixture from the pan and set aside. In the same pan, add the fresh methi leaves and green peas. Fry for 2-3 minutes until the methi leaves wilt and the peas are slightly tender.

4. 4.Prepare the Gravy Base

   Add 1 tablespoon of oil to the pan. Add 1 tablespoon of butter and let it melt. Add 1 cardamom pod and 1 teaspoon of cumin seeds, and let them splutter. Now, add the previously cooked onion, ginger, and curd mixture (which has been blended into a smooth paste). Cook this paste for 2-4 minutes, stirring continuously, until the oil starts to separate from the mixture.

5. 5.Combine and Finish

   Add the boiled cashews (blended into a smooth paste) to the gravy. Add the slit green chilies and salt to taste. Mix well. Finally, add the fried methi and matar to the gravy. Stir everything together and cook for another 2-3 minutes until all ingredients are well combined and heated through. Serve hot.