Ingredients :
Methi leaves - 2 cups
Boiled Green Peas - 1 cup
Onions - 2 (medium size)
Whole garam masala - few
Ginger and garlic paste - 1 tablespoon
Cashew paste - 1/2 cup
Oil - 2 tablespoon
Sugar - 1/2 teaspoon
Kasoori Methi powder - 1/2 teaspoon
Fresh Cream - 1/2 cup
Garam masala powder - 1/4 teaspoon
Water - 1 cup
Salt - as per taste
Method :
Fry the methi leaves in 1/2 teaspoon oil till all the water evaporates. Keep it aside. Now fry the boiled peas for 2 mins. Keep it aside. Make a fine paste of onion, ginger-garlic paste and green chillies. Heat oil in a pan, add the whole garam masala first then the onion paste and coo till oil separates and raw smell goes. Add garam masala powder, cashew paste and cook for 2 mins or till the raw smell goes. Add water, salt, sugar and further cook till oil separates. Keep stirring occasionally. Now add the fried peas, methi leaves and the fresh cream.Let it cook for sometime. Finally add the kasoori methi and give it a mix. Serve hot with rotis, phulkas, naan or paranthas.
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Methi leaves - 2 cups
Boiled Green Peas - 1 cup
Onions - 2 (medium size)
Whole garam masala - few
Ginger and garlic paste - 1 tablespoon
Cashew paste - 1/2 cup
Oil - 2 tablespoon
Sugar - 1/2 teaspoon
Kasoori Methi powder - 1/2 teaspoon
Fresh Cream - 1/2 cup
Garam masala powder - 1/4 teaspoon
Water - 1 cup
Salt - as per taste
Method :
Fry the methi leaves in 1/2 teaspoon oil till all the water evaporates. Keep it aside. Now fry the boiled peas for 2 mins. Keep it aside. Make a fine paste of onion, ginger-garlic paste and green chillies. Heat oil in a pan, add the whole garam masala first then the onion paste and coo till oil separates and raw smell goes. Add garam masala powder, cashew paste and cook for 2 mins or till the raw smell goes. Add water, salt, sugar and further cook till oil separates. Keep stirring occasionally. Now add the fried peas, methi leaves and the fresh cream.Let it cook for sometime. Finally add the kasoori methi and give it a mix. Serve hot with rotis, phulkas, naan or paranthas.
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