This is a curry inspired by the Methi Mushroom curry on Veg Recipes of India. V hates mushrooms. The curry looked delicious. I had some cream readily available and so I substituted it for the yogurt in the recipe. And peas and potato for the mushrooms :-( but nevertheless this was tasty too
Peas - 100 gms
Potato - 1 large - boiled
Turmeric - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Cream - 4 tbsp
Methi leaves - 1 bunch - clean and finely chop
Onion - 1 diced
Tomato - 2 nos - or use 3 tbsp of puréeGreen chilies - 2 nos - paste
Garlic-Ginger - paste - 1/2 tsp
Garam masala - whole - use cinammon (1"), cloves (2), cardamom (1-2)
Oil - 1 -2 tbsp
Salt to taste
Add the whole garam masala. Sauté
Then the diced onions. Allow to brown slowly.
Followed by the green chilie - ginger garlic paste. Sauté for a minute
Now add chopped tomatoes or the purée
Allow the tomatoes to get soft and mushy
Once that is done, add the turmeric, chilie and coriander powder.
Stir and allow to simmer till the oil separates and the masala comes together
Add the peas and boiled potato cubes and finely chopped methi leaves
Pour in 1/2 cup water. Add salt to taste. Cover and allow to simmer and cook.
Now stir in the cream and serve.
Can be had with roti. I had it as a side dish with vegetable rice. Whatever was left, I had it plain :-)