1. Grind cashews with a rolling pin till they are very fine, then put aside. 2. Cut the onions coarsely and sauté them but do not let them turn brown. 3. Put the onions in a blender and add coarsely chopped garlic and green chillies. Puree.(If you prefer a milder dish then leave the chillies out and just go with the red chilli powder.). 4. Put the pureed onions back in a deep frying pan or pot and sauté for one or two minutes more. 5. Add cloves, cinnamon, cardamom, and pepper; sauté a little longer on low heat. 6. Add Kassori methi and cream. cook until the cream evaporates. Add peas (which you can boil beforehand) and cashew paste. cook for two minutes on low. 7. Add sugar and milk to get a thick gravy (quantity may vary). 8. Add salt, amchoor and red chilli powder. cook for 3 minute. 9. Finally, add the garam masala and allow it to cook on low for just 2 or 3 minute. 10. Serve over rice with rotis and papad. ---------------------------------------------------------------------------
Nutrition
Ingredients
