Ingredients: 3/4 cup fresh green peas 1 1/2 cup packed fresh methi leaves,
add little salt and sugar and leave aside for few mts 2 onions, finely chopped
1 tomato, finely chopped 1 tsp cumin seeds 1 grated ginger big pinch of
asafoetida/hing 1 1/2 tsp red chilli pwd 1/4 tsp turmeric pwd 2 tsps coriander
pwd 1/2 tsp cumin pwd 2 tbsps curd 7-8 cashewnuts, soak in little milk and
grind to paste garam masala pwd (2 cloves, 1/2 cinnamon, 1 cardamom) salt to
taste 1/2 tbsp oil or ghee cream for garnish 1
Add big pinch salt+ big pinch sugar to the methi leaves and let it rest
for a few mts. Squeeze excess water from methi and keep aside.2
Heat ghee or oil in a vessel, add the cumin seeds and let them
splutter. Add grated ginger and asafoetida and saute for 4-5 seconds.
Add chopped onions and saute till the onions turn transparent. Add the
methi leaves and stir fry for another 4-5 mts on medium heat.3 Add the spice
pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and
cook until soft.4
Add the green peas and saute for a minute. Add a cup of water and cook
on high heat for 3-4 mts. Reduce flame, cover with lid and cook on
simmer for another
6-7 mts. Next, add the curd and go on stirring till its well combined,
approx 5-7 mts or till it reaches required gravy consistency.5
Add garam masala pwd and cashewnut paste and combine well. Adjust the
salt, garnish with cream and serve hot with rotis/paranthas.Group [EMAIL
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