4 bunches of fresh fenugreek leaves

16 oz. peas

16 oz. full fat Indian yogurt

1 tbsp. cumin

1 tbsp. fennel

3 tbsp. ginger minced

8 oz. cashews

2 onions small dice

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Sauté onions and ginger until translucent. Toast cumin, fennel, and 12 oz. cashews until fragrant. Add sautéed mixture, fenugreek leaves, peas, and 12 oz. Indian yogurt to Vitamix and puree. Pass through chinois. Toast cashews, serve puree topped with a dollop of yogurt and cashews