Tomato Methi Mutter Curry

   Methi and mutter cooked in tomato gravy..this is not cream based curry.This curry is little tangy and spicy ,without cream it  tastes gud but if u want u can add cream also,its additional and optional.In my curry i ididn't add any cream .

Ingredients

1. Tomato   2-3 medium 
2. Peas   1 cup
3. Methi leaves/Fenugreek leaves  1 cup
4. Cashew nut     6-7 no.s(soak it in warm water)
5. Green chilli   1-2 no.(finely chopped)
6. chilli powder    1 tsp
7. Coriander powder     1 tsp
8. Garam masala    1 tsp
9. Yoghut/Curd     1-2 tbsp
10. Ginger   1/2" piece
11. Cumin seeds/Jeera    1/2 tsp
12. Salt   as needed
13. Oil    1 tbsp
14. Butter    1/2 tbsp

Method

• Wash methi leaves and soak it in water with little salt  until u add this to curry.(this will reduce the bitterness).
• Grind tomato,soaked cashew nuts and ginger to a smooth paste.
• Heat oil and butter in a kadai,add cumin seeds when it splutter add green chillies and fry it.
• Then add the grounded tomato paste and cook in medium heat n  keep stirring.
• when oil starts separating,add all the dry powders and mix well.
• Stir fry the masala till it get thick and dry.
• Then add thick curd mix well and fry for 2 minutes.
• Now add about 1 and 1/4 cup water,enough salt and stir well.
• Allow to boil the curry for some 5-7 minutes.(close it with a lid)
• Then add the peas stir well and cook covered for another 3 minutes.
• and add drained methi leaves and stir well and simmer for another 2-3 minutes.
• Now the tomato methi mutter curry is ready and serve hot with any Indian breads.

Note:U can avoid green chillies also,but it gives gud flavor when fried in oil n butter.