Here is the recipe that I tried for four servings.
- Methi (Fenugreek leaves) 1 bunch, sorted, chopped, and well washed
- 1 cup of boiled green peas (I used frozen)
- 1 large-sized onion, chopped finely
- 1 tablespoon ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp cumin seeds
- 1/2 cup cream (I added only two spoons)
- 1 tsp khus khus
- 1-2 cloves
- 1-2 cardamom pods
- 1 bayleaf
- 1/2 inch cinnamon stick
- In a small pan, roast all the ingredients mentioned in the dry masala section.
- Let this roasted mixture cool for some time. Later, grind the mixture and form a dry powder.
- Heat some oil in a pan. Add the cumin seeds.
- When they sputter, add the chopped onion and saute for a while till they turn brown.
- Now add the ginger-garlic paste and the red chilli powder and mix well. Let this saute for a while.
- Add the methi leaves and cook for 2-3 minutes with the lid closed.
- Now add the boiled green peas, salt, and the dry ground masala. Mix well. Let this cook for 5-10 minutes till the methi and peas are well coated with the masalas with some oil letting out.
- If you like sweetness, you can add 1 tsp of sugar and mix well.
- Now add the cream and mix well. Cook for 2 minutes.
- Garnish with chopped coriander or circles of cream using a spoon.