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Grind the ingredients mentioned to be ground to a smooth paste with water as needed.
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Add the chopped methi leaves in a colander and add some salt to it and let it rest for 15 minutes. After 15 minutes, squeeze the water from the methi leaves and set it aside
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In a pan, add oil and do a tadka with cumin seeds. Add the onions and saute until translucent.
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Add the ground paste, garam masala, salt to taste, sugar and saute until the paste is cooked and raw smell of ginger garlic is gone.
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Now add the chopped methi leaves, peas, some water and saute for couple of minutes.
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Let the gravy simmer for a while (5 to 7 minutes) until the peas are cooked. Add almond milk as needed to thin the consistency of the gravy.
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Check the seasoning and adjust it as needed. Finish it off with with crushed kasuri methi and serve with phulkas/ naan.