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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wok set on high heat add oil. As soon as the oil is hot add the fenugreek leaves to it and fry them. The leaves will wilt and some of its liquid will transfer into the wok. Continue frying for around ten minutes on high till all the liquid dries up and the leaves turn dark green and are crisp. Take it out with a slotted spoon and reserve. | 2. In the same oil reduce the heat and add the sticks of cinnamon and cloves. Fry for about 1 minute and add the green peas. Again fry for about a minute. | 3. Add the milk and stir the mixture well, increase the heat and stir continuously for two minutes. Add the reserved fenugreek leaves and salt and continue cooking till the milk dries up and the peas are cooked(about 10 minutes). | 4. Add the cornflour paste, sugar and cardamom powder or seeds and take off the heat. Serve hot with rotis, parathas or naan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fenugreek leaf	2	cups	chopped	-	-	-	-
milk	3	cups	low fat	1656.0	39.888000000000005	16.488	171.648
green pea	1	cup		117.45	20.9525	7.859	0.58
cinnamon	2			-	-	-	-
clove	6	cloves		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cornflour	1	teaspoon		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
cardamom powder	1/2	teaspoon		-	-	-	-
vegetable oil	5 -6	tablespoons		0.0	0.0	0.0	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.