125 g (4 oz) Wholemilk fudge (khoya), liquidized
700 g (25 oz) Green peas (hara tnatar), shelled
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
2 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
3 tsp (6 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 cup (100 g) 3 1/2 Yoghurt (dahi), whisked
Salt to taste
1 tsp (3 1/2 g) Brown sugar
1 tsp (2 g) Garam masala
700 g (25 oz) Green peas (hara tnatar), shelled
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
2 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
3 tsp (6 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 cup (100 g) 3 1/2 Yoghurt (dahi), whisked
Salt to taste
1 tsp (3 1/2 g) Brown sugar
1 tsp (2 g) Garam masala
method
1. Heat the ghee / oil in a pan; add cumin seeds, cloves, and cinnamon stick. Fry until they crackle. Add red chilli powder, turmeric powder, coriander powder, yoghurt, salt, and brown sugar. Fry until the ghee / oil surfaces.
2. Add the peas and wholemilk fudge. Pour in 1 cup of hot water and cook until the peas become tender. Sprinkle with garam masala.
2. Add the peas and wholemilk fudge. Pour in 1 cup of hot water and cook until the peas become tender. Sprinkle with garam masala.
serving amount
serves: 4 - 6
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