- 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 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. cashew nuts
- 1 tbsp. curds
- 1 tsp. sugar
- 2-3 green chillies
- 1/2" 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.
