By Tanisha Salwan
Sept 26, 2023
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400 gm methi leaves 200 gm peas 2 tbsp cashew 2 tbsp oil 1 sliced onion 3to 4 green chilies 2 garlic pods 1 tsp salt 1 ginger 1 tsp garam masala 1 tsp cumin seeds 1 cinnamon 2 cardamom 1 tsp sugar
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First, soak almonds for at least 20 mins in water. Peel off their skin and make a smooth paste. Keep it aside.
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Now, wash and cut methi leaves. And also peel fresh peas. Heat a pan and add oil.
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Add cumin seeds, cardamom, cinnamon, ginger, and cinnamon. Add onions and sauté everything well.
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Blend the mixture and mix with almond paste. Take the pan and add more oil. Add methi leaves and green chilies. Cook for 3-4 mins.
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Add salt, a little sugar, and cashew paste. Keep aside 1/4 portion of the onion-almond paste for later.
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Add 1/2 cup of hot water and let it simmer for 6-7 mins. Now, add peas and garam masala.
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Add the remaining almond paste and cook again for 4 to 5 minutes. Let the gravy thicken a bit. Serve hot.
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