INGREDIENTS:

1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cuminseeds
1 pinch asafoetida

powder together:

1 cardamom
2-3 cloves
1/2″ stick cinnamon

Grind to a paste:

1 onion
1 tbsp. khuskhus (poppy seeds)
1-1/2 tbsp. cashewnuts
1 tbsp. curds
1 tsp. sugar
2-3 green chillies
1/2″ ginger

DIRECTIONS:

Immerse methi in salted hot water for 5 minutes.

Drain and wash well in colander under running water.

Press out well to remove as much water as possible.

Keep aside. Beat malai till smooth. Keep aside.

Heat ghee, add cumin seeds and asafoetida.

Add paste and stirfry for 2-3 minutes.

Add powdered spices.

Stir, and add peas, methi leaves and malai.

Add all other ingredients.

Boil for 2-3 minutes or till gravy thickens.

If gravy feels too watery sprinkle a dash of flour and stir.

If too thick, add a few tbsp. of milk.

Serve piping hot with parathas, rotis, etc.

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