Another delicious curry from The Veggie Kitchen made from an unusual combination of Methi (fenugreek leaves) and peas. This curry teaches you the art of making a dry masala which can be stored away for later use.
Ingredients
1 bunch fresh methi
1 cup boiled green peas
1 tin peeled tomato liquidised
1 cup milk
pinch of sugar
3 tbsp oil
salt to taste
Ingredients for Wet Paste
1 onion
3 green chillies
5 garlic small
2 tbsp water
Ingredients for Dry Masala
1 sticks cinnamon
2 cloves
½ tsp cardamom seeds
3 peppercorns
1 tsp cumin seeds
1 tbsp cashew nuts
1 tsp khus khus (white poppy seeds)
Method
- Wash the methi leaves and add ½ tsp salt, keep aside for 10 minutes, then squeeze the water out.
- Roast the dry masala in a frying pan on low heat till the time you can smell aroma of spices.
- Make fine paste of onion, chillies and garlic in food processor.
- Heat 2 tbsp oil and add pinch of soda and methi. Cook for 2 minutes.
- Add wet paste and fry for a minute.
- Add tomato and dry masala and cook for 2 minutes.
- Add peas, milk, sugar, salt and little water.
- Cook for further 5 minutes.
