Ingredients:
  • 2 cups fresh green fenugreek (washed, finely chopped)
  • 3/4 cup green peas (shelled & boiled)
  • 1/4 to 1/2 cup corn kernels (boiled)
  • 1 tbsp cashew nuts
  • 1 tbsp cream
  • 1/2 cup milk+ 1/2 cup for making cashew nut paste
  • 11/2 tbsp olive oil (or refined oil)
  • 1 generous pinch cumin seeds
  • 1 small onion (finely chopped)
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 3-4 green chillies (split)
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp white pepper powder (+/- to taste)
  • 1/2 tsp dry mango powder (+/- to taste)
  • Salt to taste


Method:

  • Sprinkle about 1/4 tsp salt to the fenugreek leaves and mix them well.
  • Keep them aside for approximately half an hour. Squeeze out the water and keep it aside.
  • Make cashew nuts paste by adding milk. Add milk gradually till you have the desired consistency.
  • Heat oil in a pan and add cumin seeds.
  • Once they crackle, add onions, ginger garlic paste and fry till the ginger and garlic become fragrant and the onions become translucent.
  • Add fenugreek leaves and sauté for five minutes on medium heat.
  • Add peas, corn & split green chillies and sauté for another minute or two.
  • Add cashew paste, cream, salt, dry mango powder, white pepper powder, coriander powder and garam masala and cook for half a minute.
  • Add milk now and cook for further 3-4 minutes.
  • Serve with chapatti or as filling for sandwich.

మరింత సమాచారం తెలుసుకోండి:

methi matar malai matar malai methi matar malai recipe methi methi matar fenugreek leaves curry

Kiran Vimala

27/01/2017 03:30 AM