Ingredients:
* 2 small bunches of fresh Methi leaves or equivalent frozen methi leaves
* 1 pack of fresh spinach (10 oz)
* 1/2 pound of frozen peas
* 1 pack of sliced mushrooms (8 oz)
* 1" piece of Ginger peeled
* 4-5 cloves of garlic
* 1 Jalapeno pepper
* 1 red pepper
* 1 tablespoon of butter to saute mushrooms
* 1 onions yellow or red
* 1 tablespoons of olive oil + 1 tablespoon of butter for gravy
* 1 teaspoon of cumin seeds
* 1 small stick of cinnamon
* 1 Bay leaf
* 1 pod of black cardamom
* 1/2 tea spoons black peppercorn
* 1/4 teaspoon of asafetida
* 2-3 pods of red chili (fresh or dried, I used frozen that I bought from Indian grocer)
* 2 tablespoon of coriander powder
* 1 teaspoon of cumin powder
* 1 teaspoon of paprika powder
* 1 teaspoon cup of cayenne pepper powder
* 1 teaspoon of turmeric powder
* 1 teaspoon of salt or to taste
* 1/2 teaspoon of ground black pepper
* 1/2 teaspoon garam masala
* 1 teaspoon of Mango powder
* 1 cup of tomato puree
* 1/2 cup sour cream
* 1 cup of fresh cream or half and half
* 1 tablespoon of corn starch
* 1 cup of cold water
* 1 teaspoon sugar
Method
* Boil water in pan, add washed and chopped spinach and Methi leaves.
* Boil the leaves for 10 min or until tender (in uncovered pan to preserve green color,if you cover it, they will turn dark)
* Drain water, and set aside.
* Make ginger, garlic and Jalapeno paste with red pepper in food processor set aside.
* Heat one table spoon of butter in a frying pan, add red pepper, ginger garlic paste and saute for 1 min.
* Add sliced mushroom in this red pepper garlic paste and saute for 2-3 min until mushrooms are light brown but not overly cooked and set aside.
* Chop and finely grind onion in food processor and set aside.
* Heat olive oil and butter in a deep pan.
* When oil is heated at cumin seeds.
* When cumin seeds crackle, add bay leave, cardamom pods, cinnamon stick and peppercorn and asafetida.
* Add ground onions saute until light brown.
* Add Chili pods and cook for another 1 min.
* Now add all the dry spices and salt.
* Cook for 1 min.
* Add tomato puree.
* Cook for 2 min with occasional stirring.
* Add sauteed mushrooms to this.
* Mix 1 cup of heavy cream or half and half and sour cream to spinach and Methi leaves and grind with hand blender to desired consistency.
* Add this to the gravy and cook for 1-2 min.
* Add peas and 1/2 cup of water to and cook for 2-3 min.
* Mix corn starch in 1/2 cup cold water and mix well until not lumpy.
* Add corn starch mix and sugar to the gravy and cook for another 2-3 min.
Serve Hot with Roti, Naan or Rice.
Recipe and Photographs by Surekha.
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