| INGREDIENTS: |
| Fenugreek leaves (methi) 2 medium sized bundl Green peas 3/4 cup Onion 1 large Ginger 1/2 inch piece Garlic 5-6 cloves Oil 4 tablespoons Red chilli paste 1 teaspoon Dry mango powder (amchur) 1/2 teaspoon Cinnamon powder 1/2 teaspoon Salt to taste Fresh cream 1/2 cup |
METHOD
Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve.
Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve.
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