Ingredients:

• 1 bunch – Fenugreek leaves, finely chopped
• 1 cup – peas, shelled, boiled till soft, drained
• 1 – onion, chopped
• 2-3 – Green chillies
• 1 tsp – garlic, chopped
• 1 tsp – ginger, chopped or grated
• 1 cup – soft low fat Paneer or silken Tofu
• 1 cup – Milk
• 1 tsp – Butter
• 1/4 tsp – Cumin seeds
• 1/ tsp – Sugar
• Salt to taste

Method:

1. Put plenty of water to boil.
2. Add fenugreek greens, cover.
3. When boiling, simmer for 2-3 minutes.
4. Take off fire, drain, pour some cold water over it.
5. Drain off in a colander, till required.
6. Grind onion, paneer, ginger, garlic, chilli in mixie till smooth.
7. Heat butter, cumin seeds, allow to splutter.
8. Add fenugreek leaves, saute for a minute, add ground mixture, and milk.
9. Stir and bring to a boil, add boiled peas.
10. Add sugar, salt, cook till gravy thickens well.
11. Serve hot with tandoori roti.

Recipe courtesy of Saroj Kering