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.
