A rich and flavorful Indian vegetable dish which your guests will surely enjoy when served.
Ghee | 5 Teaspoon | |
Cumin seeds | 1 Teaspoon | |
Asafoetida | 1/4 Teaspoon | |
Garam masala | 1/2 Teaspoon | |
Green peas | 1/2 Cup (8 tbs) | |
Fenugreek leaves | 150 Gram , chopped | |
Cream | 1/2 Cup (8 tbs) | |
Warm water | 200 Milliliter | |
Salt | To Taste | |
For paste | ||
Onion | 1 Medium , chopped | |
Yogurt | 1 Teaspoon | |
Sugar | 1 Teaspoon | |
Cashew nut | 1 1/2 Tablespoon , chopped | |
Green chili paste | 2 Teaspoon | |
Ginger | 1/2 Inch |
GETTING READY
1. Clean and wash the fenugreek leaves, soak them in warm water with 2 teaspoon of salt and set aside.
For Paste:
2. In blender, combine onion, cashew, yogurt, sugar, ginger, and green chili. Blend until smooth.
MAKING
3. In a pan, heat ghee, add cumin seeds, asafoetida, and the paste. Stir and cook for 3-4 minutes.
4. Add garam masala, green peas, soaked fenugreek, and cream. Stir and cook for 3-4 minutes or until done. If the gravy is too watery add some flour to get a thick consistency or if too thick add some milk.
5. Season with salt to taste and stir well.
SERVING
6. Serve hot with parathas and enjoy!
Serving size
Calories 520Calories from Fat 184
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 506 mg21.08%
Total Carbohydrates 74 g24.7%
Dietary Fiber 5 g20%
Sugars 30 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet