Fenugreek leaves (methi) 2 cups cleaned and chopped
1/2 cup Green peas (I used the frozen ones)
1 onion chopped
Heat oil in a wok, add chopped onions and ginger garlic paste, cook till it lightly browns. Add tomatoes and cook till done. Add the methi leaves and saute.Add the dry spices and the peas. Cook for a few mins till the peas appear cooked. Add the crumbled khoya and mix well. Cook for couple of mins till it mixes well. Add milk to thin out the gravy, reduce if you want it thicker. (I skipped the milk and added water) If using cream, add cream after the peas and cook for a couple of mins. Turn off flame.