Ingredients:
2 cups coarsely chopped methi (fenugreek) leaves,
1 cup mutter (green peas); parboiled,
2 onions,
3 green chillies,
1″ ginger; crushed,
3-4 cloves garlic; crushed,
5 laung (cloves),
2″ dalchini (cinnamon stick),
2 chhoti elaichi (green cardamom),
A handful of cashewnuts,
2 tsp khus-khus (poppy seeds),
1/2 cup milk,
1/2 cup malai (cream),
Salt to taste,
1 tsp sugar,
Oil.
Method:
Add some salt to the methi leaves and set aside for 20 minutes. Later wash off the leaves with cold water, this would reduce the bitterness of the fenugreek.
Grind the cashew nuts and khus-khus to powder. Also grind together cloves, cinnamon and green cardamom to fine powder. Grind together onion and green chillies to paste. Heat oil in a pan, fry methi leaves for 8-10 minutes on a low-medium flame, stirring ccasionally. The leaves become dark green in color and all the liquid released by the egetable dried up. Drain using a slotted spoon and set aside. In the same oil (add more if required) add onion paste and saute till it changes its color to light pink (approximately 8-10 minutes on low flame). Then add ginger, garlic and the ground garam masala, fry for 2 minutes. Add cashew nut and khus-khus powder, milk and mix, now add the boiled green peas, increase the flame and cook for 5 minutes, stirring occasionally. Then add the fried methi leaves, salt and sugar, mix well and cook for 10 minutes. Add beaten cream and emove from heat. Serve with parathas or naan (Indian bread).