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Recipe Ingredients:
- 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
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Recipe Instructions:
- 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.
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