Methi (fenugreek leaves) 2 cups boiled
Matar (green peas) 2 cups boiled
1 1/2 medium sized onion chopped
1 cup cashews
1 tsp cumin seed
3 cloves garlic
1 inch ginger
1 green chilli
2 tbsp coriander powder
1/2 tsp chilli powder
1/2 cup cream
1 tbsp ghee
Salt to taste
1 tsp sugar
Directions:
1. Add onion, cumin seeds, garlic, ginger, green chilli, and cashews to a blender with 1/2 cup water and make a smooth paste.
2. Heat ghee and add the paste. Add coriander powder and chilli powder and saute for a few minutes.
3. Squeeze excess water from methi and chop it. Add both methi and matar to the paste.
4. Saute till oil leaves the sides of the pan. Add salt and sugar, mix it well.
5. Add cream and let it simmer for a couple of minutes on low flame. Serve with paratha or naan.
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