PREPARATION

1. Heat 1 tablespoon oil in a pan, add 60 grams cashews and fry them until golden brown.

2. Transfer them into a bowl, add 110 milliliters hot milk.

3. Soak for 15 minutes.

4. In a mixing bowl, add 25 grams tomato, 1 tablespoon ginger, 2 tablespoons cashew nut powder and blend it into a puree. Keep aside.

5. Heat 1 tablespoon oil in a pot, add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.

6. Add 1 teaspoon coriander powder, 1/4 teaspoon red chili, 2 green chili and stir again.

7. Now, add the blended mixture in it and mix it well.

8. Cook for 3 - 5 minutes.

9. Add 1/4 teaspoon turmeric, 1 teaspoon dried fenugreek leaves and mix well.

10. Now, add 200 grams green peas, 1 tablespoon sugar, 1 teaspoon salt and mix well.

11. Add 200 milliliters water and mix it again. Cook for 3 - 5 minutes on medium heat.

12. Then, add 1/2 teaspoon garam masala and soaked cashews in it.

13. Mix it well and cook for another 2 minutes.

14. Serve hot.