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INGREDIENTS:
1/2 cup Green peas (boiled)
1/2 cup Heavy Cream or Half and half
1 bunch Methi leaves (chopped)
1/2 Cup Tomato Paste- fresh
1/2 tsp Cumin seeds
3 tsp butter
Salt to taste

Roast and Grind to a paste –> 1 Onion +1/2 tsp turmeric powder +3 tsp Milk + 1.5 tsp Cashew nuts + 1/2 tsp red chili powder++ 1tsp Khuskhus(poppy seeds) + 1/2″piece Ginger + 2 peppercorns + 2 Cloves + 1/4″ stick Cinnamon

METHOD:

  • Cook chopped methi in hot boiling water for 7 minutes. Drain and wash well in colander under running water. Keep aside.
  • Heat butter, add cumin seeds . Add tomato paste and fry for 2 mins
  • Add paste and stir fry for 2-3 minutes.
  • Add ground spices. Stir, and add peas, methi leaves and heavy cream.
  • 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 tsp. of milk.
  • Serve hot with parathas or rotis.

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