Style - North Indian
Serves - 4
Rating - 4/5
Last prepared - 03-Jul-2021
Ingredients
Onion - 2 (cubed 1 inch pieces - 3-4 cups)
Cloves - 5
Cardamom - 3
Green chillies - 2-3
Ginger - 1/2 inch piece
Cashew nuts - 10-12 (Soaked in water and ground to a paste. Dont add too many. Will get too creamy)
Methi leaves - 1 cup ... (finely chopped. Add salt and water. Soak for some time and rinse to remove bitterness)
Kasuri methi - 1 or 2 tbsp
Green Peas - 1 cup
Coriander powder - 1 tsp
Milk - 1/2 cup (do not use heavy cream. Becomes too creamy)
Dry methi leaves - 2 tbsp
Ghee - 1 tbsp
Butter - 1 tbsp
Oil - 2 tbsp
Preparation Method
Green Peas - 1 cup
Coriander powder - 1 tsp
Milk - 1/2 cup (do not use heavy cream. Becomes too creamy)
Dry methi leaves - 2 tbsp
Ghee - 1 tbsp
Butter - 1 tbsp
Oil - 2 tbsp
Preparation Method
- Boil water. The boil onion in water along with salt, cloves and cardamom for 8-10 mins
- Separate onion from water. Remove cloves and cardamom. Allow to cool
- Use same water to boil peas and methi leaves for ~10 mins. Separate from water
- Grind onion, ginger and green chilies into paste
- Heat oil, ghee and butter in a pan. Fry onion paste until water evaporates and oil starts coming out
- Add cashew paste and continue to fry until oil starts coming out
- Add methi leaves, peaes and saute until they start turning dark
- Add coriander powder and salt. Fry for 3-4 mins
- Add hot milk and 1 cup of hot water. Mix well. Adjust water as required.
- Cook covered until in low flame gravy thickens
0 comments:
Subscribe to:
Post Comments (Atom)