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|4 People||20 – 25 Minutes||20-25 Minutes|
- 2 cups fresh methi leaves, chopped
- 1 cup green peas, boiled
- 1 cup fresh cream / malai
- 2 tbsp ghee or oil
- ¼ or ½ cup water
- Sugar as required (optional)
- Salt to taste
- A handul coriander leaves, chopped
For the Paste
- 1 onion, chopped
- 1 tsp cumin seeds
- 3-4 cloves garlic, chopped
- 1 inch ginger, chopped
- 1 or 2 Nos green chilies, chopped
- ½ cup cashewnuts
Making the Paste
- Add all the ‘for the paste’ ingredients in a mixer jar and pulse without water. If the mixture is too thick to grind, add a little water. However, a thick paste is what is required.
How to Proceed
Keep a heavy-bottom pan on medium-high heat and pour ghee or oil.
Add the ground paste and saute the paste for 4 -5 min. The paste should be fried till it starts emitting a fragrant aroma.
Keep stirring to avoid the paste from sticking and burning to the pan.
If required, add a little water so that the paste does not stick to the pan.
Next, add methi leaves and ¼ cup water or more. The addition of water should be done keeping in mind that the end consistency of the curry should be thick and not runny.
Mix well and keep simmering for 10 min.
Now, you need to add the boiled peas and cream.
Keep on the flame for 5-6 mins and let it simmer.
Add a little sugar and salt and give a good stir.
Garnish with coriander leaves and serve the curry hot naan, parathas, phulkas or steamed rice.
|Calories||619 K cal|