Ingredients
1 1/2 cups boiled fresh green peas
1 1/2 cups finely chopped Fenugreek/ Methi leaves
1 tbsp oil
1 tsp cumin seeds/ jeera
1 black cardamom/badi elaichi
Salt to taste
Pinch of sugar
3/4 cup milk
1/2 tsp garam masala powder
1 tsp Kasuri methi
2 tbsp fresh cream
Chopped coriander leaves
For the masala paste:
1 tbsp oil
6 cashew nuts
1 small onion chopped
2 chopped green chillies
2 medium-size tomatoes
1/2 tsp turmeric/Haldi powder
1 tsp coriander/Dhaniya powder
1/2 tsp dry mango/Amchur powder
1/2 tsp cumin/jeera powder
1/4 tsp red chilli powder
Procedure
To make masala paste, heat 1 tbsp oil in a pan, add chopped onions, green chillies and cashew nuts. Once the onion turns light brown add the tomatoes and cook till it turns mushy.
Add all the spice powders one by one, saute for one minute, turn off the flame and let it cool.
Once it is cooled grind it into a smooth paste and keep aside.
Put chopped methi in the pan and saute it for 3-4 minutes, till it is wilted.
Heat remaining one tbsp oil in the same pan, add jeera and badi elaichi, saute for a second.
Now add the ground masala paste and cook well for 5 minutes
Tip in the boiled green peas and roasted methi leaves give a nice mix.
Add salt to taste and a pinch of sugar.
Add the milk, Kasuri methi and mix well. now add the fresh cream and garam masala powder, stir well and cook for 2 minutes.
Turn off the flame and garnish with chopped coriander leaves.
Serve with roti,naan,poori or kulcha.
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