Safna's Cook Book

Ingredients Green peas (Mutter) - 2 cups Onion - 1 no Ginger - garlic paste - 1 Tbsp Tomatoes - 3 nos Lemon juice - 1 Tsp Green chili - 1(deseeded and slit) Garam Masala - 3/4 Tsp Red chili powder - 1/2 Tsp Coriander powder - 1 Tsp Kasoori methi - 1 Tbsp Black cardamom - 1 Salt - to taste Dry red chilies - 2 nos Fenugreek seeds - 1/4 Tsp Fresh coriander chopped - 2 Tbsp Oil - 3 Tbsp Preparation Heat 3 Tbsp of oil in a kadhai, add fenugreek seeds and whole red chilies. Let the fenugreek seeds turn golden in color. Add chopped onion, ginger-garlic paste and saute over medium heat for a couple of minutes. Add garam masala, red chilli powder and coriander powder. Add lemon juice, finely chopped tomatoes and saute for 5-7 minutes until the tomatoes get well blended. Add green peas and salt to taste. Add crushed seeds of black cardamom, kasoori methi, green chilies and fresh green coriander. Stir-fry for 1 minute. Serve with hot Paranthas or Roti.