Agra Peas

1/2 pound of green peas (fresh or frozen)
1 bunch fresh spinach, wash & chopped
2 cloves of garlic
Small piece root ginger
1 tsp. coriander seed
1/2 cup cashew nuts
A small bunch of green coriander, coarsely chopped
1/4 tsp dried methi leaves
3 Tbsp cream or yogurt
Salt
Vegetable oil

Place spinach in large pot and put peas on top.
Put a lid tightly on the pot and steam for about ten minutes on
a medium heat (the water adhering to the spinach after washing should
be enough to stop it burning).
Peel and finely chop the garlic and ginger.
Using a pestle and mortar, grind the coriander and methi
then add the garlic and ginger and pound it all together.
Heat some oil in a skillet and fry the spice mixture for
about thirty seconds before adding the cooked spinach and peas and salt to taste.
Add a splash of water and cover the pan.
Turn the heat down to medium.
Pound the cashew nuts with the green coriander until smooth paste, then stir in cream.
Add the mixture to the skillet and blend well.
If necessary add a small amount of hot water to the skillet and simmer.