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
Method
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.
