Punjabi Peas and makihana curry Recipes

How to Prepare / Make / Cook -Peas and makihana curry ?

500 grams peas, shelled. 125 grams maikhana. 2 big tomatoes, blanched, and diced. 2 medium onions. 1 inch piece ginger.1 tsp. Each of ground cumin seeds and garam masala. 100 grams khoya.½ tsp. Turmeric powder. 25 grams fried cashewnuts and raisins. Silver foil. Salt and chilli powder to taste.

Fry maikhana in ghee to a golden colour. Roast khoya on a girdle to a pale golden colour. Grind onion and ginger to a paste. Heat 2 tblsps. Ghee and fry the ground paste to a golden colour. Put in all the spices and fry briefly. Add tomatoes and cook till the ghee separates. Mix in peas, then pour in 2 cups water. Mix well, bring slowly to a rolling boil, reduce heat and cook till the peas are half done. Put in maikhanas and continue cooking till the peas are done. Add khoya and cook for 2 more minutes. remove from fire and sprinkle raisins on top. Apply foil on cashewnuts, halve and decorate the curry with them. Serve immediately.94.C/P.

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