Ingredients:

• 1 cup boiled Green peas
• 1/2 cup Cream or malai
• 1 bunch Methi leaves chopped
• 3 tbsp Ghee or Butter
• Salt to taste
• 1/2 tsp Cumin seeds
• 1 pinch asafetida
• To powder together:
• 1 Cardamom
• 2-3 Cloves
• 1/2 inch stick Cinnamon
• To grind to a paste: 1 Onion
• 1 tbsp Khus Khus (poppy seeds)
• 1.5 tbsp Cashewnuts
• 1 tbsp curds
• 1 tsp Sugar
• 2-3 Green chillies
• 1/2 inch Ginger

Method:

1. Soak methi in salted hot water for 5 minutes.
2. Drain and wash well in colander under running water.
3. Squeeze out as much water as possible. Keep aside.
4. Beat malai till smooth. Keep aside.
5. Heat ghee, add cumin seeds and asafoetida.
6. Then add the ground paste and stir-fry for 2-3 minutes.
7. Add the powdered spices. Stir, then add peas, methi leaves and malai.
8. Finally, add all the other ingredients.
9. Boil for 2-3 minutes or till gravy thickens.
10. If gravy feels too watery, sprinkle some flour and stir.
11. If it’s too thick, add a few tbsps of milk.
12. Serve piping hot with parathas and rotis.

Recipe courtesy of Sify Bawarchi