Ingredients:

• 150 gm-peas
• 100 gm- Methi leaves, washed and cut
• 2 tomatoes, grated
• 2-3 Onion
• 1 small piece of Ginger
• 3-4 Garlic pods
• A few Cumin seeds
• A pinch of asafetida
• 1 tsp Sugar
• Salt to taste
• 1 tsp- Red Chilli powder
• 1/2 tsp- Garam Masala
• 2 tbsp- oil for seasoning
• 10-15 Grapes
• 1 cup- whipped Cream

Method:

1. Make a paste of onion, ginger and garlic together. Heat oil in a pan and add asafoetida and cumin seeds. When they splutter, put the onion masala and fry for 3-4 minutes and add half cup water. Add shelled peas and cook for 3-4 minutes.
2. Now add methi leaves and cook with lid for 2 minutes. Open the pan and add salt, red chilli powder, garam masala, grated tomatoes, sugar and whipped cream.
3. Garnish with fried cashew nuts and grapes and serve hot with chappatis or rice.

Recipe courtesy of Usha Dubey