Serving – 2
Ingredients:
Fresh fenugreek leaves (methi),chopped – 1 cup
Green peas, boiled – 1/2 cup
Fresh cream – 3 Tablespoons
Onion , chopped -1 medium
Green chilli -1
Ginger -1 piece
Garlic -2 clove
Cashew nuts 8 – 10
Poppy seeds (khuskhus/posto) -1/2 Tablespoon
Oil – 1 Tablespoon
Cumin seeds- 1 Teaspoon
Milk – 1/2 cup
Salt to taste
Sugar a pinch
Green peas, boiled – 1/2 cup
Fresh cream – 3 Tablespoons
Onion , chopped -1 medium
Green chilli -1
Ginger -1 piece
Garlic -2 clove
Cashew nuts 8 – 10
Poppy seeds (khuskhus/posto) -1/2 Tablespoon
Oil – 1 Tablespoon
Cumin seeds- 1 Teaspoon
Milk – 1/2 cup
Salt to taste
Sugar a pinch
Method:
Add salt to fenugreek leaves. Set aside for ten minutes. Squeeze to remove excess water.
Grind onion, green chilli, ginger, garlic, cashew nuts, poppy seeds to a fine paste with sufficient water.
Heat half tablespoon oil in a non stick pan. Add cumin seeds. Once they crackle, add fenugreek leaves. Sauté for three to four minutes. Remove and set aside.
Heat remaining oil in the same pan. Add the prepared paste and sauté till golden brown.
Add milk, cream, salt, sugar, fenugreek leaves and peas. Mix well and cook for two to three minutes more. Serve Hot With Parathas or Nan.
Serve hot.