Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           boiled green peas
     1/2  cup           cream or malai
   1      bunch         methi leaves chopped
   3      tablespoons   ghee or butter
                        salt to taste
     1/2  teaspoon      cuminseeds
   1      pinch         asafoetida
                        ***POWDER TOGETHER***
   1                    cardamom
   2      cloves        -- (2 to 3)
   1      1/2 inch      sti  cinnamon
                        ***GRIND TO A PASTE***
   1                    onion
   1      tablespoon    khuskhus -- (poppy seeds)
   1 1/2  tablespoons   cashewnuts
   1      tablespoon    curds
   1      teaspoon      sugar
   2                    green chillies -- (2 to 3)
     1/2  inch          ginger

Preparation:

Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside. Beat malai till smooth. Keep aside. Heat ghee, add cumin seeds and asafoetida. Add paste and stirfry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves and malai. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tablespoon of milk. Serve piping hot with parathas, rotis, etc. Making time: 30 minutes Makes: 3 servings