This dish brings together the earthy bitterness of methi, the mild sweetness of peas, and the rich creaminess of cashew nuts, paired with a tomato -olive salad and parathas.
Ingredients
Main Ingredients:
1 bunch fresh fenugreek leaves (methi) – leaves only, washed and set aside
100grams fresh green peas
500grams paneer, chopped into cubes
15–20 cashew nuts
1 tablespoon dry fenugreek leaves (kasuri methi)
For the Base:
2 medium onions, sliced
3 medium tomatoes, finely chopped
3 green chilies, chopped
1 teaspoon ginger-garlic paste
Spices:
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon pepper powder
½ teaspoon garam masala powder
½ teaspoon chili powder (adjust as per taste)
Salt to taste
Method
1.
Heat clarified butter in a pan. Add sliced onions and sauté until translucent.
Add chopped tomatoes and a teaspoon of salt. Cook until the tomatoes soften completely.
2.
Stir in the ginger-garlic paste, spice powders, and dry fenugreek leaves.
Add the fresh fenugreek leaves and sauté well. Once done, allow the mixture to cool.
3. Prepare the Gravy:
Grind the cashew nuts into a fine powder.
Blend the cooled methi mixture into a smooth puree, adding water as needed.
4.
In a pan, heat some clarified butter. Add green peas and stir-fry briefly.
Pour in the prepared cashew-methi puree and add 1 cup of water. Let it cook for a few minutes.
5.
Gently add the paneer cubes and mix well.
Crush the dry fenugreek leaves between your palms and add them to the dish.
Adjust salt , water only if required and chili powder as per taste.
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