. 3/4 cup fresh green peas( boiled)
. 1 1/2 cup fresh methi leaves
. 1 onion, finely chopped
. 2 tomatoes
. 1/2 tbsp cumin seeds
. 1/2 tbsp jeera seeds
. 1/2 tbsp black pepper pwd
. 1/4 cup milk
. 1 tbsp malai/fresh cream
. 6-7 cashewnuts + 1 tsp poppy seeds, soak 2-3 tbsps milk for 15 mts and grind to paste
. 1 tbsp garam masala powder
. salt to taste
Ingredients 2(Make a paste):
. 1 small onion
. 4 green chillis
. 1 small piece ginger
. 3 cloves garlic
1 Clean methi leaves and remove leaves from stems.Cut the leaves and keep it aside.
2 Heat 2 tsps of oil in a vessel, add the methi leaves and saute of low to medium flame for 4 mts. Turn off heat and remove the methi leaves and keep aside.
3 In the same vessel, add some oil, add the cumin seeds,jeera seeds and let them splutter. Add the chopped onions and saute till the onions turn transparent. Add the ground paste and saute for 5 mts.
4 Add pepper pwd. Add the chopped tomatoes and cook untill tomatoes are cooked completly.
5 Add the boiled green peas and methi leaves saute for a mt. Add cashew nut and poppy seeds paste and and cook for 2 mts on medium flame. Reduce flame, add milk and cook on simmer for another 5-6 mts till the gravy thickens, stirring on a constant basis.
6 Add garam masala pwd and salt and combine well. Finally, add malai and combine well and turn off heat.
Serve hot with rotis, paranthas or naan...