INGREDIENTS
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Fenugreek leaves / methi. 2 cups
Boiled green peas. 1/4 cup
Fresh tomato pulp. 1/2 cup
Chopped onions ( optional ). 1/2 cup
Salt to taste
Oil. 3 tablespoons
Cumin seeds / jeera. 1/2 teaspoon
Milk. 1 1/4 cup
Fresh cream. 2 tablespoon
A pinch of sugar
TO BE GROUND INTO A SMOOTH PASTE ( USING LITTLE WATER )
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Roughly chopped onions ( optional ). 1/4 cup
Green chillies. 5 - 6
Ginger. 1 piece
Garlic ( optional ). 2 cloves
Broken cashew nut. 1 tablespoon
Poppy seeds ( khus khus ). 2 teaspoon
FOR DRY MASALA ( TO BE LIGHTLY ROASTED AND POWDERED )
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Cinnamon. 1 small piece
Cardamoms. 2
Black peppercorns. 4
Cumin seeds. 1 teaspoon
METHOD
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1 . Blanch and wash the fenugreek leaves , sprinkle 1/2 teaspoon salt and keep aside for 15
minutes . Squeeze out the excess water .
2 . Heat 2 tablespoons of oil in a kadai and add cumin seeds . When the cumin seeds crackle
add the fenugreek leaves and sauté on medium flame for 2 - 3 minutes . Remove the
fenugreek and keep aside .
3 . Add the remaining 1 tablespoon of oil in the same kadai , add onions and sauté on
medium flame for 1 - 2 minutes or till they turn translucent .
4 . Add the grounded paste and sauté on medium flame , while stirring occasionally. Add
tomato pulp and dry masala powder . Mix well and cook for 1 - 2 minutes on medium
flame .
5 . Add the boiled green peas , sautéed fenugreek , milk , sugar , salt , fresh cream and add
approximately 2 tablespoons of water and cook for 2 - 3 minutes , while stirring
occasionally .
6 . Serve hot with any kind of roti or rice .
