PREPARATION

1. Take 200 grams fenugreek leaves and chop it into small pieces.

2. Transfer this into a bowl, add 1/2 teaspoons alt and mxi it well.

3. Rest for 15 minutes.

4. Add 500 milliliters water and mix it well.

5. Transfer this into a cloth and squeeze the cloth so all the water goes out.

6. Keep aside.

7. In a bowl, add 100 grams cashews, 300 milliliters water and soak for 30 minutes.

8. Transfer this into a blender and blend it into a smooth paste.

9. Heat 2 tablespoons butter in a skillet, add 100 grams onions and fry till translucent or until it turns golden brown in color.

10. Add 1 teaspoon cardamom powder and mix it well.

11. Then, add 200 grams fenugreek leaves, 300 milliliters tomato puree and mix it well.

12. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon garam masala and mix it again.

13. Cook for 3 - 5 minutes on medium heat.

14. Add the blended cashew paste in it and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Then, add 50 grams fresh cream, 200 grams sweet corns and mix it well.

17. Now, add 300 milliliters milk, 1 tablespoon powdered sugar and mix it again.

18. Bring it to a boil.

19. Cook for 5 - 7 minutes on medium heat.

20. Garnish with fresh cream.

21. Serve hot with roti.