1 Add big pinch salt+ big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside. 2 Heat ghee or oil in a vessel, add the cumin seeds and let them splutter. Add grated ginger and asafoetida and saute for 4-5 seconds. Add chopped onions and saute till the onions turn transparent. Add the methi leaves and stir fry for another 4-5 mts on medium heat. 3 Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft. 4 Add the green peas and saute for a minute. Add a cup of water and cook on high heat for 3-4 mts. Reduce flame, cover with lid and cook on simmer for another 6-7 mts. Next, add the curd and go on stirring till its well combined, approx 5-7 mts or till it reaches required gravy consistency. 5 Add garam masala pwd and cashewnut paste and combine well. Adjust the salt, garnish with cream and serve hot with rotis/paranthas. Preparation: 30 mts Serves 4-5 persons Cuisine: North Indian . 1 1/2 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts 2 onions, finely chopped 1 tomato, finely chopped 1 tsp cumin seeds 1″ grated ginger big pinch of asafoetida/hing/inguvva 1 1/2 tsp red chilli pwd 1/4 tsp turmeric pwd 2 tsps coriander pwd 1/2 tsp cumin pwd 2 tbsps curd 7-8 cashewnuts, soak in little milk and grind to paste garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom) salt to taste 1/2 tbsp oil or ghee cream for garnish
