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Ingredients:
150 gms peas
100 gms methi leaves washed and cut
2 tomatoes grated
2-3 onion
1 small piece of ginger
3-4 garlic pods
A few cumin seeds
A pinch of asafoetida
1 tsp. sugar
Salt to taste
1 tsp. red chilli powder
1/2 tsp. garam masala
2 tblsp. oil for seasoning
10-15 grapes
1 cup whipped cream
150 gms peas
100 gms methi leaves washed and cut
2 tomatoes grated
2-3 onion
1 small piece of ginger
3-4 garlic pods
A few cumin seeds
A pinch of asafoetida
1 tsp. sugar
Salt to taste
1 tsp. red chilli powder
1/2 tsp. garam masala
2 tblsp. oil for seasoning
10-15 grapes
1 cup whipped cream
Creamy Green Curry Delight
Method
- Make a paste of onion, ginger and garlic together. Heat oil in a pan and add asafoetida and cumin seeds. When they splutter, put the onion masala and fry for 3-4 minutes and add half cup water.
- Add shelled peas and cook for 3-4 minutes.
- Now add methi leaves and cook with lid for 2 minutes. Open the pan and put salt, red chilli powder, garam masala, grated tomatoes, sugar and whipped cream.
- Garnish with fried cashewnuts and grapes and serve hot with chappatis or rice.
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