Methi matar malai

Step 1: Toss 3 ½ oz fresh fenugreek leaves (methi) with ½ tsp salt and leave for 10 minutes, then squeeze firmly by the handful and discard the green juice. Skipping this is the usual mistake, and the curry ends up harsh and bitter.

Step 2: Boil 2 onions and 1 ¾ oz cashew nuts in 1 ¼ cups water for 10 minutes until the onion is soft and translucent. Cool slightly and blend with the water to a very smooth white paste.

Step 3: Heat 2 tbsp butter and 1 tbsp vegetable oil in a pan over a medium heat. Add 1 tsp cumin seeds, 1 bay leaf and 3 green cardamom pods and fry for 30 seconds until fragrant, then 1 tbsp fresh ginger, 3 garlic cloves and 2 green chillies for 1 minute.

Step 4: Add the onion-cashew paste and cook over a low heat for 5–6 minutes, stirring, until it thickens and smells sweet. Keep the heat low so it stays white rather than browning.

Step 5: Add the squeezed methi and cook for 3 minutes, until it wilts and turns dark green.

Step 6: Add 7 oz green peas, ¾ cup whole milk, ½ cup water, ¾ tsp salt and 1 tsp sugar and simmer for 6–8 minutes, until the peas are tender.

Step 7: Stir in ½ cup single cream and ½ tsp ground white pepper and heat through for 2 minutes without letting it boil hard, or the cream may split. Finish with ¼ tsp garam masala and serve with naan or jeera rice.