Time 30 min
Ingredients
Chopped fenugreek leaves / methi 2 cups
Green peas 1/2 cup
Tomato 1 big size
Milk 3/4 cup
Sugar 1/4 tsp
Cumin seeds 1/2 tsp
Oil 2-3 tbsp
Salt to taste
For the paste
Chopped onion 1 big size
Green chilies 3-4
Garlic cloves 3-4
Ginger 1 inch
Cashewnuts 2 tbsp
Poppy seeds / Khus Khus 2 tbsp
Cumin seeds 1/2 tsp
Method
Wash the methi, add 1/2 teaspoon of salt. keep for 10 minutes and then squeeze out the water.
Make 3-4 light cuts on tomato and boil for 6-7 min in water, allow it to cool, remove skin and seeds of tomato, blend into a puree.
Boil green peas for 7-8 min. Keep it aside.
Soak cashewnuts in water. Keep it aside.
Heat 1/2 tsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek leaves and 1 tbsp water and cook for 3 to 4 minutes. Switch off the flame and allow it to cool.
Heat 1 tsp oil in pan, heat then add chopped onion, fry for 4-5 min till it turn golden brown. Allow it to cool. Take fried onion in blender, to this add green chilies, ginger, garlic, soaked cashewnuts, roasted poppy seeds, cumin seeds, blend in the blender and make a smooth paste.
Heat oil in pan, add tomato puree, paste, fry for about 5-6 min. Then add cooked methi leaves, boiled green peas, milk, salt, sugar and cook for 6-7 min. Serve hot.
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