PREPARATION

1. Take a pan, add 500 milliliters water, 150 grams green peas and mix it well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and drain the green peas.
5. Heat 10 milliliters oil in a pan, add 280 grams onions and fry till translucent.
6. Remove it from heat and keep aside.
7. In a blender, add 140 grams onions, 220 grams tomato, 1 tablespoon ginger, 1 teaspoon garlic, 1 tablespoon green chili and blend it into a puree.
8. Heat 30 milliliters oil in a heavy skillet, add 1 bay leaf, 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
9. Then, add the blended mixture and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/4 teaspoon turmeric and stir well.
12. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon coriander powder, 1/2 teaspoon red chili and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 60 milliliters water and mix it well.
15. Now, add the salted onions, boiled green peas in it and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 280 grams fresh cream and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Serve hot.