Recipe:
Cuisine: Indian
Category: Curry
Preparation Time: 10 minutes
Cook Time: 30-40 minutes
Serving Size: 2-3 persons
Author: Bhumika Joshi
Ingredients:
- 1 cup methi (fenugreek leaves) washed and chopped
- 1/2 cup matar (peas) boiled
- 1 medium onion roughly chopped
- 4-5 garlic pods
- 11/2 inch ginger
- 1 Green chili
- 18-20 cashews
- 1 tsp cumin seeds
- 1 black cardamom
- 2 green cardamom
- 4 black peppercorns
- 1 tsp kasuri methi
- 1 tsp garam masala
- Salt as per taste
- 4 tbsp ghee
- 6 tbsp cream
Method:
- Take water in a pan and add chopped onion, chili, black cardamom, black peppercorns, green cardamom, cashews, ginger and garlic to hot water and boil it for 10 minutes on medium flame or till tender.
- Strain it and let it cool. Remove the black cardamom and grind the mixture to a paste.
- Now, heat 2 tbsp ghee in a pan and add saute the chopped methi and boiled peas in it.
- Add some salt.
- Saute for 2 minutes on medium flame and keep it aside.
- Now in the same pan add 2 tbsp ghee and 1 tsp cumin seeds. Saute till they splutter.
- Now add the blended paste and mix it.
- Take a little warm water in the mixer jar and shake it and pour that water in the pan.
- Add salt and mix add garam masala and kasuri methi.
- Now add the sauteed peas and methi and mix everything well.
- Lower the flame and add the cream and stir continuous.
- Remove from flame serve.
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
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