Measurements

• 1 cup Fenugreek Leaves
• 1 cup Green Peas
• 1/2 cup Cashew Cream (blend soaked cashews with water)
• 1 large Onion
• 2 medium Tomatoes
• 1 inch Ginger
• 3-4 Garlic cloves (minced)
• 2 Green Chilies
• 8-10 Cashews (soaked and blended into a paste)
• 2 Cardamom pods
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Garam Masala
• Salt to taste
• 2 tbsp Oil

Preparation Method

• Heat oil in a pan over medium heat.
• Add cumin seeds and cardamom pods, and sauté until fragrant.
• Add finely chopped onions and sauté until golden brown.
• Add grated ginger, minced garlic, and slit green chilies.
• Sauté for another 2-3 minutes.
• Add tomato puree and cook until the oil separates from the mixture.
• Add turmeric powder, red chili powder, and salt.
• Mix well.
• Add chopped fenugreek leaves and green peas.
• Cook for 5-7 minutes.
• Add cashew paste and cashew cream.
• Mix well and cook for another 5 minutes.
• Add garam masala and adjust salt if needed.
• Cook for another 2 minutes.
• Serve hot with gluten-free bread or rice.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.