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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. cuminseeds
1 pinch asafoetida
powder together:
- 1 cardamom
- 2-3 cloves
- 1/2 stick cinnamon
Grind to a paste:
- 1 onion
- 1 tbsp. khuskhus (poppy seeds)
- 1-1/2 tbsp. cashewnuts
- 1 tbsp. curds
- 1 tsp. sugar
- 2-3 green chillies
- 1/2 ginger
Method
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Immerse methi in salted hot water for 5 minutes.
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Drain and wash well in colander under running water.
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Press out well to remove as much water as possible.
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Keep aside. Beat malai till smooth. Keep aside.
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Heat ghee, add cumin seeds and asafoetida.
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Add paste and stirfry for 2-3 minutes.
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Add powdered spices.
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Stir, and add peas, methi leaves and malai.
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Add all other ingredients.
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Boil for 2-3 minutes or till gravy thickens.
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If gravy feels too watery sprinkle a dash of flour and stir.
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If too thick, add a few tbsp. of milk.
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Serve piping hot with parathas, rotis, etc.
Making time: 30 minutes
Makes: 3 servings
Source: bawarchi.com
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