• Peas – Two cups, boiled
• Coconut Gratings One and a half cup
• Poppy Seeds 1 tsp, broiled
• Coriander Leaves One and a half tblsp, chopped
• Ghee Three tblsp
• Salt to taste
• With regard to Garnish:
• Cashew Nuts – few, chopped and fried (optional)
• Grind to Paste:
• Onion One, medium
• Green Chillies 3
• Garlic 5 to 6 cloves (optional)
• Ginger 1 inch piece
• Cashew Nuts 5 to 6
• Garam Masala 1/2 tsp
• Turmeric Powder 1/2 teaspoon
• Chilli Powder – 1/2 tsp

Grind coconut and poppy seeds to some really fine insert and set aside.

Warmth ghee, add floor masala insert as well as cook on reduced heat until ghee areas.

Add boiled peas, salt as well as simmer for 1 to 2 minutes.

Blend Two glasses of cooking water in order to coconut insert, add 1 / 2 of the coriander leaves as well as put into peas. Simmer for some time.

When the gravy is not thick, mix 1/2 tblsp rice flour inside a small drinking water, pour in to peas and prepare until blended.

Garnish along with remaining coriander leaves as well as cashew nuts.

Function warm along with puris or even pulao.

by Pak101.com (few years ago!) / 833 views