Methi Malai Muter (Fenugreek Peas curry in cheese sauce)

How do you spell muter. Is this 'Mutter' (I am not muttering anything here) or 'matter' (what's the matter with this?) or can I write it as I have written? 'muter' means suppressing the sound. It is so funny to write something of Indian language in english. Don't you agree? Whatever it is, you get the idea what I am talking about.
I am a strong believer in sense of smell and taste when it comes to cooking rather than asking for a recipe. My kids love the frozen 'Methi Malai muter' that occasionally we heat and serve with either home made rotis or naans. Since they like it so much, I even try make a big batch sometimes and freeze it myself. This recipe is my own imagination of what could be there based on the taste, so there could be hundred and one recipes for the same and they might be entirely different. I am not saying mine is authentic because I don't know what the authentic recipe for this dish is.

Ingredients:

• Methi / fenugreek leaves - 1 big bunch cleaned and only leaves are picked and chopped
• Frozen green peas - 2 1/2 cups (You could use fresh peas, it'll take longer to cook)
• Red Onion - 2 big chopped to chunks
• Green chillies - 7 or more depending on your taste (This much is not hot at all and perfect for kids)
• Cashews - 1/4 - 1/3 cup
• Garlic - 1 pod chopped
• Ginger - 1/2 inch piece peeled and chopped
• Cloves - 5
• Cumin seeds - 1/2 tsp
• Cinnamon - 1" stick
• Oil - 3 TBSP divided use
• Ricotta cheese - 1 cup (I used part-skimmed, but you can go for fat free too)
• Half and Half - 1/2 cup or enough to thin down the curry to desired consistency (You could use heavy cream or use just milk)
• Salt - to taste
• Red chilli powder - optional if you want to increase the heat

Method:
In a skillet, heat 2 TBSP of oil. When hot, add cumin seeds. When they splutter, add green chillies, garlic, ginger, cloves and cinnamon. Saute till the coves pop. Add cashews and let them toast well. Now, add onions and stir. Sprinkle some salt and let it cook stirring occasionally. When they are cooked, take it out into a blender or mixie jar. In the same pan, heat the remaining 1 TBSP of oil. When hot, add green peas and chopped fenugreek leaves. Sprinkle some salt and saute till peas are tender. If you are using fresh peas, you might want to boil them in water and then use. Meanwhile blend the ingredients in the blender. You can add a little bit of water to facilitate the blades. But don't make it too runny. Add this paste and stir. Add the ricotta cheese and the half and half or heavy cream and stir well. Adjust the salt. Let it simmer for couple of minutes and turn off the heat. Serve hot or warm with rotis, naans, chapathis or even rice. I usually take out part of this for kids and add chilli powder to the remaining for adults (I and my husband).

Notes:
You could use butter in place of oil and use lot more than what I have used if you don't care about the fat content. Anything that has lot of fat in it will definitely taste better. You could use homemade paneer in place of ricotta cheese if you prefer. You could use yogurt in place of half and half to get a tangier curry. Your palate is your best guide. Use it.

Happy Cooking!!