A Hint of Spice

1 cup boiled green peas
1/2 cup Whipped Cream
1 bunch Methi leaves chopped
3 tbsp Ghee
Salt to taste
1/2 tsp Cumin seeds
1 pinch Asafoetida

POWDER TOGETHER
1 Cardamom

2 Cloves

1 1/2 inch stick Cinnamon or 1/2 tsp Cinnamon Powder

GRIND TO A PASTE
1 Onion

1 tb Khuskhus; (Poppy Seeds)
1 1/2 tbsp Cashewnuts
1 tbsp Curds
1 tsp Sugar
2 Green chillies; (2 to 3)
1/2 Inch ginger

1.Immerse methi in salted hot water for 5 minutes.

2.Drain and wash well in colander under running water.If you need the fresh green color of methi to be retained,immerse it in ice cold water.

3.Press out well to remove as much water as possible.Keep aside.

4.Beat the whipped cream till smooth.

5.Heat ghee, add cumin seeds and asafoetida.

6.Add the paste that was made using onions,ginger,green chillies etc and let it cook for 3-4 mins till the curd start leaving oil.

7.Add powdered spices.

8.Stir and add peas,methi and cream.

9.Boil for 2-3 mins till the gravy thickens.

10.If gravy is too thick add a few tablespoon of milk.

11.Serve with Paratha,Naan or even hot Roti's.

'njoy!!!