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Today, I am going to share a punjabi recipe which is inspired from my facebook friend,”Chahat Kaur”. So as the name suggests, this entree is on the sweet side. So for those who expect their curries to be mild yet rich, this is the right option. Cashews, almonds , cream cheese etc, make it flavorful. The key point is that this curry has been made without onion and garlic.

Now let’s hurry up to the recipe…

INGREDIENTS:
1. Frozen or fresh peas(matar) – ¹⁄₂ cup
2. Frozen or fresh yellow corn(makai ke dane) – ¹⁄₄ cup
3. Cashewnuts (kaju) – 3 tbsp
4. Blanched almonds (badam) – 2 tbsp
5. Melon seeds (char magaz) – 1 tbsp
6. Poppyseeds (khuskhus or poshak) – 2 tbsp (optional)
7. Golden Raisins (kishmish) – 2 tbsp
8. Clarified butter (ghee) – 1 tbsp
9. Cooking oil – 2 tbsp
10. Cumin seeds (jeera) – ¹⁄₂ tsp
11. Black Cardamon (badi elaichi) – 1
12. Cloves (laung) – 2
13. Cinnamon stick (Dalcheeni) – 1″ stick
14. White pepper powder (safed mirch) – ¹⁄₂ tsp
15. Fresh fenugreek leaves(Methi) – 1 bunch
16. Roasted dried fenugreek powder (kasoori methi) – 3 tsp
17. Salt to taste
18. Coriander powder (dhaniya powder) – 1 tsp
19. Fennel powder (saunf powder) – 1 tsp
20. Cream cheese – 2 spoonful (optional)
21. Heavy whipping cream / Amul cream/ fresh malai – 3 spoonful or to taste
22. Sugar – 1 tsp
23. Milk – 2 tbsp
24. Water – ¹⁄₄ cup or as required
25. Asafoetida(hing) – a pinch

METHOD:

| Soaking time : 30 mins | Cooking time : 20 mins | serves 4 to 5 persons at a time|

1. Soak the almonds, cashews, char magaz and khuskhus in hot water in a bowl.

2. Heat some ghee in a wok , and fry raisins in it. When they swell take them out in a plate.

3. Grind the nuts with some water in a food-processor or chopper or mixer to a fine paste.

4. Heat oil in the wok again, add jeera and hing in it. Also add peas and corn and stir fry them for 2 mins.

5. Next add all the dry spices viz. cardamom, cloves, cinnamon stick etc. Stir them till they are roasted and you feel their aroma.

6. Now add the dry-fruits paste and stir well , so that it does not stick to the bottom of the wok. Stir them together vigorously so that it is evenly cooked and not get burnt on simmer.

7. Once the paste is cooked well and you see the oil being separated from the mixture, add water enough to keep the consistency you need. Alternately you may add milk too , keep stirring.

8. Once the liquid starts boiling add the coriander powder, fennel powder, white pepper powder, salt , sugar etc and stir them well. We are not adding red chilly powder,turmeric powder or green chillies only to maintain the white color of the curry. So if you prefer them, you may add them too.

9. When the curry is about to cook or cooked , then add the fresh Methi and fresh malai or cream or cream cheese and mix it well for 2 mins.[Please wash the Methi leaves thrice in cold water before separating the leaves and cutting them. These leaves contain soil and other impurities which need to be thoroughly washed off.]

10. The hot ,savoury, creamy, sweet curry is ready to serve. You may garnish it with roasted kasoori methi.

Enjoy this curry with Naan, rumali roti, parantha etc. This is the first time I have not been able to click any process pics, as this dish was prepared without pre-planning. But from next time, I would surely post the process pics with the whole recipe. 😀

Let’s bid adieu to the winter vegetable Methi with this simple curry.
Till then, Happy Cooking !! 🙂