Every time I make this, I say to myself - "This is perfect for making for a crowd, since it's so quick and easy and yet Yummy"..but every time I prepare a menu for a party, I never think of this..
Hopefully having the recipe here would help..This is a slightly simplified, no-fuss recipe..hence there's no dry spice to grind etc..I also use frozen Methi (which is the only kind I get and works perfectly).
Soak a small handful of cashew nuts and a table spoon of khus khus in milk. Thow out a handful of chopped Methi leaves and squeeze out the liquid. In a pan with some oil/ghee saute the methi leaves for a couple of minutes. This helps make the final gravy less green. Remove and set aside. Thaw out and lightly cook a couple of handfuls of green peas and set aside. Roughly chop a large onion, boil it in the microwave for a minute or two, and grind into a smooth paste (along with one green chilli). You may add fresh ginger/garlic in the paste, or use ready made paste. In the same pan, heat some oil/ghee. Add cumin seeds, some whole spices such as one clove, small cinnamon stick and mace, followed by the onion green chilli paste and ginger garlic. Sauté till onion paste is on the verge of getting color. Add some plain yoghurt and cook it for a few minutes. Grind the soaked cashew nut and khus khus into a smooth paste and add to the pan. Also add milk, salt, a spoon of sugar, and a pinch each of white pepper and garam masala. Simmer for a bit. Add the methi leaves, green peas and some fresh cream and let simmer for a few more minutes. Serve with parathas or Naans.
Hopefully having the recipe here would help..This is a slightly simplified, no-fuss recipe..hence there's no dry spice to grind etc..I also use frozen Methi (which is the only kind I get and works perfectly).
Soak a small handful of cashew nuts and a table spoon of khus khus in milk. Thow out a handful of chopped Methi leaves and squeeze out the liquid. In a pan with some oil/ghee saute the methi leaves for a couple of minutes. This helps make the final gravy less green. Remove and set aside. Thaw out and lightly cook a couple of handfuls of green peas and set aside. Roughly chop a large onion, boil it in the microwave for a minute or two, and grind into a smooth paste (along with one green chilli). You may add fresh ginger/garlic in the paste, or use ready made paste. In the same pan, heat some oil/ghee. Add cumin seeds, some whole spices such as one clove, small cinnamon stick and mace, followed by the onion green chilli paste and ginger garlic. Sauté till onion paste is on the verge of getting color. Add some plain yoghurt and cook it for a few minutes. Grind the soaked cashew nut and khus khus into a smooth paste and add to the pan. Also add milk, salt, a spoon of sugar, and a pinch each of white pepper and garam masala. Simmer for a bit. Add the methi leaves, green peas and some fresh cream and let simmer for a few more minutes. Serve with parathas or Naans.
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