Sign up to get 10% off your first order

Ingredients

  • 1 cup fresh methi (fenugreek) leaves, chopped
  • 1 cup green peas (matar), fresh or frozen
  • 2 large onions, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1-inch ginger, grated or finely chopped
  • 4-5 garlic cloves, minced
  • 1 tsp Cumin Seeds
  • 1 tsp Zolosa Turmeric Powder
  • 1 tsp Zolosa Red Chili Powder
  • 1 tsp Zolosa Garam Masala
  • 2 tbsp oil or ghee
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 2-3 Bay Leaves
  • 1-2 Cinnamon Sticks
  • 2-3 Cloves
  • 1/4 cup fresh cream
  • Water as needed

Method

  1. Heat oil or ghee in a pan, then add Cumin Seeds, Bay Leaves, Cinnamon Sticks, and Cloves. Let them splutter.
  2. Add finely chopped onions and sauté until golden brown.
  3. Stir in grated ginger, minced garlic, and green chilies. Sauté for 1-2 minutes.
  4. Add chopped tomatoes and cook until they soften.
  5. Add Zolosa Turmeric Powder, Zolosa Red Chili Powder, and salt. Cook for 2-3 minutes.
  6. Add chopped methi (fenugreek) leaves and cook for 3-4 minutes until they soften.
  7. Add the green peas (matar) and mix well.
  8. Pour in 1-2 cups of water, adjusting for the desired curry consistency.
  9. Simmer on low heat for 10-15 minutes, allowing the flavors to blend.
  10. Stir in fresh cream and cook for another 2-3 minutes.
  11. Sprinkle Zolosa Garam Masala and mix well.
  12. Garnish with fresh coriander leaves and serve with rice, naan, or roti.

Related Blog

Rajma Masala

Rajma Masala

Chola Masala

Chola Masala

Spice up your Inbox!

Sign up to get 10% off your first order, plus recipes, product news & more!

Shop

Discover

Help

 
Copyright Ⓒ <TANISH BHARDWAJ> All rights reserved.
   
0
    0
    Your Cart
    Your cart is emptyReturn to Shop
    Continue Shopping