Ingredients
| Green peas (hara matar), boiled | 1 cup | ||
| Fenugreek leaves (methi patta) chopped | 1 bunch | ||
| Onion(payaz) grated | 1 large | ||
| Asafetida(hing) | pinch | ||
| Cream (malai) | ½ cup | ||
| Cumin seeds (sabut jeera) | ½ tea spoon | ||
| Curd (dahi) | 1 table spoon | ||
| Butter (makhhan) | 3 tea spoon | ||
| Green chillies (hari mirch) | 2-3 tea spoon | ||
| Sugar (chini) | 1 tea spoon | ||
| Salt | to taste | ||
Spices to grind |
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| Cashew nuts (kaju) | 3 table spoon | ||
| Cinnamon stick (Dalchini) | ½” piece | ||
| Cloves (laung) | 2-3 pieces | ||
| Green Cardamom seeds (Chhooti elaichi) | 2 | ||
| Poppy seeds (khus khus) | 1 table spoon | ||
| Ginger(adrakh) | ½ tea spoon |
Method
- 1. Dip fenugreek leaves in salted hot water for 5 minutes. Drain and wash well in running water. Press out well to remove as much water as possible to reduce the bitterness of the leaves. Keep aside.
- 2. Beat cream till smooth and keep aside.
- 3. Make a smooth paste of cashew nuts, cinnamon, cloves, cardamom seeds, poppy seeds and ginger in a grinder.
- 4. Heat butter, add cumin seeds and asafetida and stir them for 30 seconds. Add onion and green chilli and fry it till the onion becomes golden in colour.
- 5. Add curd and cook it for further 5 minutes.
- 6. Add the prepared ground paste mixture and cook it for 5 -7 minutes. Add peas and fenugreek leaves cook it for 5-6 minutes.
- 7. Add salt, sugar and water and simmer the gravy till it thickens.
- 8. Add cream and serve hot.
- Recipe Type : Curries, Green Vegetables, Vegetarian
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