Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Course: Main course | Servings: 4
Difficulty level: moderate
Ingredients
For the sabzi
- 80 ml Cream, fresh
- 80 ml Cow milk
- 120 g Peas, green, shelled, raw
- 40 g Methi, green, chopped
- 100 g Onion, chopped
- 20 ml Cow Ghee
- 20 g Cashewnut, broken
- 12 g Garlic, chopped finely
- 8 g Green chillies, chopped finely
- 2 g Salt
- 4 g Ginger, fresh, chopped finely
- 1 g Cumin seed / jeera, whole
- 2 g Dried chillies, powdered
- 2 g Garam Masala
Instructions:
For the sabzi
- In a pan, heat half the ghee until almost smoking hot. Add cumin seeds and allow them to crackle.
- Add onion, garlic, ginger and green chillies. Saute until onions brown.
- Add cashews and 1 cup of water. Allow to cook for 3-4 minutes, covered.
- Transfer to blender and plend into a paste.
- In the same pan, add the remaining ghee and turn flame to medium. Add fenugreek leaves, salt and chilli powder and cook on medium flame for 2-3 minutes.
- Add green peas and saute for another 2-3 minutes.
- Add the onion-cashew paste and cook for 2-3 minutes. Then add milk and cream and simmer on low for 5-6 minutes.
- Add garam masala, mix and turn off the flame.
To serve
- Transfer to a serving dish. Serve hot.
Nutrition (Per Serving)
Calories: 185 kcal | Protein: 5.3 g | Carbohydrates: 10.4 g | Fat: 13.5 g | Fiber: 3.9 g