Ingredients:
• 1 cup -boiled Green peas
• 1/2 cup -cream or malai
• 1 bunch- Methi leaves chopped
• 3 tbsp- Ghee or Butter
• salt
• 1/2 tsp – Cumin seeds
• 1 pinch -asafoetida
• Powder together:
• 1 -cardamom
• 2-3- Cloves
• 1/2 inch -stick Cinnamon
• Grind to a paste:
• 1- Onion
• 1 tbsp-khuskhus (poppy seeds)
• 1.5 tbsp-cashew nuts
• 1 tbsp- Curd
• 1 tsp- Sugar
• 2-3- Green chillies
• 1/2 inch- Ginger
Method:
- 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 tbsp of milk.
- Serve piping hot with parathas, rotis, etc.
Recipe courtesy of Sify Bawarchi