Cooking Time : 30 Minutes
Ingredients :
| Boiled Peas |
1 1/2 Cups |
| Dalchini |
1/2" Stick |
| Moti Ellaichi |
2 |
| Laung |
3-4 |
| Cashew nuts |
6-7 |
| Oil |
2 Tbsp |
| Onion |
1 Grated |
| White pepper powder |
1/4 tsp |
| Malai |
1/2 Cup |
| Kasoori Methi |
4 Tbsp |
| Salt |
To taste |
| Red chilli powder |
1/2 Tsp |
| Milk |
1/2 Cup |
Method:
- Boil peas in salted water till tender.
- Grind together dalchini, laung, and seeds of moti ellaichi. kepp aside
- Grind cashew nuts with little water to a paste.
- Heat oil and add grated onion and cook for 2 minutes. Do not let the onions turn brown.
- Add freshly ground masala and pepper powder. cook for a few seconds.
- Add hasoori methi and malai. cook on low heat for 2-3 minutes till masala dries up.
- Add the boiled peas.
- Add cashew nuts paste and cook for a few seconds.
- Add enough milk to get a thick gravy.
- Add salt, and red chilli powder.
- Serve hot garnished with chopped cashew nuts.
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