Ingredient:
1 cup:Green peas (boiled)
1/2 cup Cream or malai
1 bunch Methi leaves (chopped)
1/2 tsp Cumin seeds
1 pinch Asafoetida
3 tsp Ghee or butter
Salt to taste
Powder together
2-3 Cloves
1-2 cardamom
1/2" stick Cinnamon
Grind to a paste
1 large Onion
1 tsp Curds
1 tsp Sugar
1-1/2 tsp Cashew nuts
1 tsp Khuskhus (poppy seeds)
2-3 Green chillies
1/2" piece Ginger
Method:
Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.
Beat malai till smooth. Keep aside.
Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves and malai. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
Serve piping hot with parathas, rotis, etc.
1 cup:Green peas (boiled)
1/2 cup Cream or malai
1 bunch Methi leaves (chopped)
1/2 tsp Cumin seeds
1 pinch Asafoetida
3 tsp Ghee or butter
Salt to taste
Powder together
2-3 Cloves
1-2 cardamom
1/2" stick Cinnamon
Grind to a paste
1 large Onion
1 tsp Curds
1 tsp Sugar
1-1/2 tsp Cashew nuts
1 tsp Khuskhus (poppy seeds)
2-3 Green chillies
1/2" piece Ginger
Method:
Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.
Beat malai till smooth. Keep aside.
Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves and malai. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
Serve piping hot with parathas, rotis, etc.
