Methi Malai Mattar

Ingredients:

• 2 finely chopped shallots or onions
• 3 tablespoons ghee
• 1/2 tsp. mustards seeds
• 1/4 tsp. turmeric
• pinch of chili powder
• 1 tablespoon fenureek leaves dried
• 2 pound asparagus, trimmed and cut into 1-inch pieces
• 2 shelled fresh peas
• 1 small bunch fenugreek leaves, stems removed - 1 cup
• 1/2 teaspoon fine sea salt
•  a small pat of jaggery (optional)

Method:

• Heat oil in a pan and add mustard seeds and cumin seeds, when they start splutter add urad lentils and shallots, fry them till translucent.
• Stir in asparagus, peas, Fenugreek leaves, sea salt, turmeric, chili powder. Heat over medium heat until vegetables are tender but still slightly all done, about 8 minutes.

Tip:add (2 cloves, 1/2 inch stick cinnamon, black pepper to taste, 1/2 tsp cumin seeds pounded) masala powder and half cup cream and add it towards the end and simmer on low to make a rich spring curry.