Ingredients :
- Finely chopped methi leaves 1 bowl
- Boiled green peas 2 cups
- Chopped onions 4
- Slit green chillies 5-6
- Chopped tomato 1
- Fresh cream 1 cup
- Cooking oil 2 tablespoon
- Garlic ginger paste
- Cashewnuts 1/2 cup
- Jeera 1/2 tablespoon
- Garam masala 1 tablespoon
- Kasuri methi powder 1 tablespoon
- Sugar 1/2 teaspoon
- Salt to taste
Recipe video :
Procedure :
- Heat 1/2 teaspoon oil in a kadai.
- Add 1/4 teaspoon asafoetida.
- Put in the greenpeas and saute for a minute.
- Add water and boil till the greenpeas turn soft.
- Strain and set aside.
- In a thick bottomed kadai heat 1 tablespoon oil.
- Add the chopped onions and saute till they become soft.
- Now add green chillies, garlic ginger paste and chopped tomatoes.
- Saute till everything becomes soft.
- Turn off the heat and let it cool.
- Once it's cool, add half cup of cashewnuts to it and grind to a fine paste.
- In the thick bottomed kadai heat a tablespoon of oil.
- Add the chopped methi leaves and cook till they become soft.
- Now add the ground paste and cook, stirring continuously till everything is mixed and cooked well.
- Now add a cup of water, a cup of fresh cream.
- When it's boiling, add garam masala, kasuri methi, salt and sugar.
- Let it boil for 7 to 8 minutes till the gravy turns thick and creamy.
- Garnish with some more fresh cream and serve with hot chapatis and rotis.
