Ingredients:
- 3 cups coarsely chopped Fenugreek (Methi) leaves
- 2 cups green Peas
- 1/2 cup sliced Onions
- 1/2 cup raw Cashews
- 2 Garlic cloves
- 2-3 green Chilies
- about 1 inch chunk of Ginger
- 2-3 Cloves
- 1/2 inch Cinnamon stick
- 1 cup Milk
- 1 tbsp Cumin Seeds
- A pinch of Asafoetida
- Butter
- Heat 1 tbsp butter in a pan.
- Add cloves, cinnamon, garlic, ginger and chilies. Saute it for a minute.
- Now add the onions and saute them till they are translucent, about 3-4 minutes.
- Then add this mixture to a blender or a food processor. Be careful with the hot temperature.
- Add the cashews to the blender and puree the mixture into a smooth paste. Add a little water if necessary.
- Keep the paste aside.
- Meanwhile, heat 2 tbsp butter in a pan. Add asafoetida and cumin seeds.
- Once the cumin seeds start to crackle, add the white paste and saute it for 2 minutes or till the butter starts separating from the paste.
- Now add the fenugreek leaves and green peas to the paste and mix it well.
- Let it cook for 2-3 minutes. Now add the milk and mix well.
- Let it simmer on medium heat for 4-5 minutes stirring occasionally.
- Serve hot with Paratha or Naan or any bread of your choice.
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