Ingredients:
Spinach, boiled and chopped - 1 kg (I used two bags of frozen spinach and microwaved it for 10 min)
Peas, boiled till soft - 1/2 kg (I used one bag of frozen peas)
Cashews - 400 g (salted is fine, but avoid using the roasted/spiced/sweetened kinds)
Onion, cut into large chunks - 1 big
Garam masala - 1 tbsp
Sugar - 2 tsp
Kasuri methi (dried fenugreek leaves) - 1 tbsp (optional, works well with the cream)
Salt - to taste (I ended up using about 1 tbsp)
Cream - 1 cup
Cumin seeds - 2 tsp
Oil - 4 tbsp
Method:
Soak the cashews in water for 15 min. Drain and blend into a fine paste using as little water as possible. Set aside.
Blend the onion pieces into a fine paste using as little water as possible.
Heat 3 tbsp oil in a wok on high flame. When hot, add cumin seeds. When they crackle, add the onion paste and mix well. Fry on medium high heat until the oil separates to the sides. This may take long if the onion paste is watery; if so, cook on high heat until dried out and then add some more oil. When the onion paste is dried and the oil separates, add the cashew paste and mix well. Fry, stirring occasionally, until the bottom is slightly browned. Add a little more oil (or butter or ghee) and fry some more. Mix in the salt, garam masala, sugar, and kasuri methi. Add the boiled spinach and mix well. Cook for five minutes and then mix in the peas. Turn off the stove after another five minutes. Mix in the cream and serve hot with chapatis, naan, tortillas, or rice.
Optionally, stir in 2 tbsp of Sriracha sauce before serving.
Author: Shrinkingsodacan.
Source: This recipe.
Spinach, boiled and chopped - 1 kg (I used two bags of frozen spinach and microwaved it for 10 min)
Peas, boiled till soft - 1/2 kg (I used one bag of frozen peas)
Cashews - 400 g (salted is fine, but avoid using the roasted/spiced/sweetened kinds)
Onion, cut into large chunks - 1 big
Garam masala - 1 tbsp
Sugar - 2 tsp
Kasuri methi (dried fenugreek leaves) - 1 tbsp (optional, works well with the cream)
Salt - to taste (I ended up using about 1 tbsp)
Cream - 1 cup
Cumin seeds - 2 tsp
Oil - 4 tbsp
Method:
Soak the cashews in water for 15 min. Drain and blend into a fine paste using as little water as possible. Set aside.
Blend the onion pieces into a fine paste using as little water as possible.
Heat 3 tbsp oil in a wok on high flame. When hot, add cumin seeds. When they crackle, add the onion paste and mix well. Fry on medium high heat until the oil separates to the sides. This may take long if the onion paste is watery; if so, cook on high heat until dried out and then add some more oil. When the onion paste is dried and the oil separates, add the cashew paste and mix well. Fry, stirring occasionally, until the bottom is slightly browned. Add a little more oil (or butter or ghee) and fry some more. Mix in the salt, garam masala, sugar, and kasuri methi. Add the boiled spinach and mix well. Cook for five minutes and then mix in the peas. Turn off the stove after another five minutes. Mix in the cream and serve hot with chapatis, naan, tortillas, or rice.
Optionally, stir in 2 tbsp of Sriracha sauce before serving.
Author: Shrinkingsodacan.
Source: This recipe.
