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  • Prep Time:
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  1. In a microwave safe bowl,mix sliced onions,ginger,garlic,green chillies and cashewnuts and 1 tsp oil and microwave on high for 1-2 mins,till onions turn translucent but do not brown. Cool and grind to a fine paste,using little water or milk if needed
  2. Heat ghee or oil in a non stick kadhai and add jeera or cumin seeds. Once they crackle,add the ground paste and saute on low heat till oil seperates.
  3. In another pan,drizzle little oil and saute the chopped methi leaves for 1-2 mins.This step ensures that the slight bitterness of methi does not overpower the gravy. Add this to the sauted paste and mix. Add boiled peas,salt and sugar and mix. Add mi
  4. Let the gravy simmer. Finally add cream and stir. Transfer in serving bowl and garnish with chopped coriander. Serve hot with Parathas.

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