Rinse the fenugreek leaves thoroughly under running water to remove any dirt. Chop the leaves roughly and set them aside.

In a dry pan, roast the peanuts over low heat until they turn golden brown. Allow them to cool and then grind them into a coarse powder.

In a blender, combine the green chilies, ginger, and garlic. Blend to form a smooth paste by adding a little water if needed.

Heat oil in a pan over medium heat.

Add the cumin seeds and mustard seeds. Allow them to splutter.

Add a pinch of asafoetida and sauté for a few seconds.

Stir in the spice paste and cook until the raw smell disappears.

Add the chopped fenugreek leaves to the pan and sauté for 2-3 minutes until they wilt.

Add the roasted peanut powder, turmeric powder, and salt. Mix well and cook for another 5-7 minutes until everything is well combined.

Remove from heat and garnish with fresh coriander leaves before serving.