PREPARATION

1. In a mixing bowl, add 100 grams wheat flour, 100 grams gram flour, 2 tablespoons fenugreek leaves, 1 teaspoons alt, 1 tablespoon ginger green chili paste, 1 teaspoon turmeric, 1 tablespoon oil and mix it well.
2. Add 150 milliliters water and mix it well.
3. Knead it into a dough.
4. Take some mixture in your hands and shape it into a cylindrical shape.
5. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper and keep aside.
7. In a bowl, add 20 grams cashews, 50 milliliters water and soak for 30 minutes.
8. Transfer this into a blender and blend it into a paste.
9. Heat 1 tablespoon oil in a pan, add 1 teaspoon ginger garlic paste and stir well.
10. Then, add 120 grams onions puree and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add 150 grams tomato puree and mix it well.
13. Add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon turmeric, 1/2 teaspoon sugar and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 20 grams fresh cream and mix it well.
16. Add 20 grams blended cashew paste and mix it well.
17. Add 1 teaspoon dry fenugreek leaves and mix it again.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Serve with prepared crispy methi muthia.