Method
Wash, drain and chop fenugreek leaves.
Pressure cook the fenugreek leaves, turmeric powder, clove-cinnamon powder, chopped onion, ginger, chillies. When cooked, slightly mash the mixture.
Heat ghee in a deep bottomed pan, add peas, mashed mixture, salt, amchur, red chilli powder and garam masala powder. Cook till thick, stirring occasionally. Stir in beaten cream. Stir well till the cream blends with the rest of the mixture.
Serve hot with naan or roti.
|
