Yet another gravy post that can be served with any type of Indian bread. This one is very mild with peas and Methi leaves simmered in onion cashew/almond sauce.
Serve 4
Ingredients Required:
Ghee - 1 tblsp
Onion - 2 (preferrrable white)
Bay leaves -2
Cloves - 5
Cinnamon - 2 inch stick
Cardamon - 2 pods
Green chille - 1
Salt - to taste
Ginger garlic paste - 1 tblsp
Cashews/almonds - 1/4 cup
Green peas - 1 cup
Fresh Methi leaves - 2 cups
French cream - 1/4 -1/2 cup
How to make:
In a pan, heat the ghee and add all whole spices. Saute for few minutes.
Add the onions, green chillies and ginger garlic paste.
Add salt and saute till the onions and translucent.
Add the cashews or almonds and allow to cool till it reaches room temperature.
Blend to a smooth paste.
In the same pan add a tsp of ghee and add the Methi leaves and green peas.
Saute for few minutes and set aside.
Add the paste and fry till well cooked and the oil leaves the sides.
Add 1/2 cup water and the fried peas and Methi leaves bring to a simmer.
Add the cream and serve hot.
Notes:
Use white onions to achieve white color gravy. I used red onions and hence the gravy is in light pink color.
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