2 cups of fresh fenugreek leaves, with just the tender stalk, chopped
¾ cup green peas
1/2 cup heavy cream
1 medium tomato, blanched, peeled and pureed
1 medium onion, chopped
1 1/2 tbsp ginger garlic paste
1tsp finely chopped green chilli
½ tsp cumin pwd, optional
1 tsp dhania pwd, optional
2 pinch of asafoetida
2 tbsp vegetable oil
1/4 tsp garam masala pwd
3 tbsp sugar
2tbsp ground chick pea flour mixed in 1/2 cup milk. Make sure there are no lumps.
Wash the fenugreek leaves and then blanch it in 2-3 cups hot water with a little salt. Drain, run through cold water, drain again and keep aside.
In a wok heat the vegetable oil, add asafoetida and chopped onion. Fry till just slightly golden, then add the ginger-garlic paste and fry for a minute on medium flame.
Add the blanched fenugreek leaves and cook for 2 minutes, then add pureed tomatoes, green chilli, cumin and coriander pwd, and cook for 2-3 minutes.
Then stir in the boiled peas followed by ¾ cup of water. Bring to a boil and simmer for a minute, now add the chick pea milk mixture and the sugar. Stir and let cook on medium flame for another 5 minutes. Season it with salt and garam masala pwd. Allow to thicken and remove from heat.
Finally stir in the cream and serve warm with naan.
