Ingredients ( Serves – 2 )
- Green peas – 100 grams
- Fresh methi leaves – 100 grams (chopped)
- Onion – 1 medium (finely chopped)
- Tomato – 1 small (finely chopped)
- Cashew nuts – 10
- Fresh cream – 60 millilitres
- Milk – 100 millilitres
- Ginger – 1 teaspoon (finely chopped)
- Garlic – 3 cloves (finely chopped)
- Green chilli – 1
- Ghee – 1 tablespoon
- Oil – 1 tablespoon
- Salt – To taste
- Sugar – 1/4 teaspoon
- Water – As required
Whole spices
- Cumin seeds – 1/2 teaspoon
- Green cardamom – 2
- Cloves – 2
- Cinnamon stick – 1/2 inch
- Bay leaf – 1
Powdered spices
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1/4 teaspoon
- White pepper powder – 1/4 teaspoon
- Garam masala – 1/4 teaspoon
Method
- Soak the cashew nuts in warm water for 15 minutes. Drain and blend them with a little water into a smooth paste.
- Wash the methi leaves thoroughly and chop them finely. If the leaves are very bitter, sprinkle them with a little salt, leave for 10 minutes and gently squeeze out the excess moisture.
- Boil the green peas in water until tender. Drain and set aside.
- Heat the oil and ghee in a heavy-bottomed pan. Add the cumin seeds, green cardamom, cloves, cinnamon and bay leaf. Sauté for 30–40 seconds until fragrant.
- Add the chopped onion and sauté over medium heat until soft and translucent, without browning too much.
- Add the ginger, garlic and green chilli. Sauté for 1–2 minutes until the raw smell disappears.
- Add the chopped methi leaves and cook for 4–5 minutes until they wilt and their moisture evaporates.
- Add the coriander powder, cumin powder and white pepper powder. Mix well and cook for 30 seconds.
- Add the cashew paste and cook for 2–3 minutes, stirring continuously to prevent it from sticking to the pan.
- Pour in the milk and add a little water if required. Simmer gently for 3–4 minutes until the gravy becomes creamy.
- Add the boiled green peas, salt and sugar. Mix well and simmer for another 3–4 minutes.
- Reduce the heat and stir in the fresh cream. Add the garam masala and mix gently. Simmer for 1–2 minutes without allowing the gravy to boil vigorously.
- Adjust the consistency with a little warm milk or water if needed. Taste and adjust the seasoning.
- Serve hot with naan, roti, paratha or jeera rice.
Prep Time – 20 minutes | Cook Time – 30 minutes | Total Time – 50 minutes
