Ingredients:
• 1 cup – fresh Cream
• 1 cup – frozen peas
• 2 tbsp – Ghee
• 1 tbsp – Butter
• 2 cups – Fenugreek leaves
• Salt to taste
• 1/4 tsp – pepper powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – cumin powder
• 1/2 tsp – Cardamom powder
• 1/4 tsp – Cinnamon powder
• A pinch – asafetida
• 1 – chopped Green chilli
• 1 tsp – Sugar
• 1 – chopped Onion
• 3 – Garlic cloves, chopped
• 1/2 cup – coriander leaves, chopped
Method:
- Heat ghee, fry onions and add garlic, chillies and powdered spices
- Grind fenugreek leaves with 1/2 cup water to a coarse paste.
- Add the fenugreek paste and peas to the kadai and salt and sugar.
- Cover and simmer till peas are cooked.
- Beat the cream and add to the mixture, little by little stirring well.
- Add butter and enough water as required for the gravy.
- Stir gently and simmer open for 4-5 mins.
- Garnish with chopped coriander leaves and serve.
Recipe courtesy of Lil’ Chef