I made this once in Delhi about six years back, after getting the recipe from an Aunty. Loved it, but for some strange reason, never made it again. Till I was reminded of the dish when I had it at a wedding recently. Wasn't sure if I remembered it correctly, but google helped me get it right, and here it is.
Pluck the leaves of one big bunch of methi (1 C), wash and chop into pieces. Blanche, by dropping the leaves into boiled water for 2-3 minutes; drain and let it dry.
Fry 2 small onions sliced, 1 inch piece of ginger grated, and 1 green chilli in a bit of oil till onion turns transparent. Let it cool, then blend it along with 7-8 cashewnuts till smooth.
Heat about 1 tbsp oil, throw in 1 tsp jeera, 2-3 tej patta and 1 inch piece of cinnamon. When the jeera changes colour, add the blanched methi leaves and 1 cup shelled peas, and cook on low heat till the methi leaves start releasing water. Cover, and cook till the peas are almost done. Add the onion paste, salt to taste, and fry for 2-3 minutes. Reduce the heat, add 1/2 cup cream and 1/2 cup milk, and heat with constant stirring till it starts boiling. Turn off heat, cover, and let it cook in its own steam for a few minutes.
- You can add kasuri methi, but I didn't yesterday.
- The first time I made it, I used 1 C milk, but wanted to make it with cream this time.
- Don't skip the cashewnuts, because that keeps the milk from curdling/ breaking
- tomatoes and garam masala make an appearance in some recipes, but not in this one.
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