BTW, Dou Miao is a Mandrin word and is snow peas shoots. It is widely used in salads, sandwich etc.
1 packet dow miow or 1 bunch methi leaves
1 cup green peas/batani/matar
½ cup thick curd (curd should not be very sour)
1 tbsp cashewnuts (soaked in water)
1 tsp khus-khus/poppy seeds
1 tsp garam masala
1 tbsp kasoori methi
½ tsp dhania powder
½ tsp jeera powder/cumin seeds powder
½ tsp amchur powder
1 tsp red chilli powder
1 tsp ginger-garlic paste
1 onion (finely chopped)
Salt according to taste
1 tbsp oil
1 tsp finely chopped coriander leaves for garnishing
1 tsp lemon juice (optional)
- Make a fine paste of cashew nuts & poppy seeds.
- Heat a small pan, add thick curd (I used Nestle set curd), cashew nut & poppy seeds paste. Keep the flame very low & keep stirring it. This would yield you thick white gravy once you cook for about 5 minutes. Allow it to cool.
- Heat oil in a broad pan, when oil is hot, add ginger-garlic paste & sauté until the raw smell disappears.
- Add onions & sauté till onion turns golden brown.
- Add chopped methi leaves & green peas. Saute these in oil for a minute.
- Add little water & cook the methi leaves & green peas till soft.
- Now, add chilli powder, salt, dhania powder, cumin seeds powder, amchur powder, kasuri methi & mix well.
- Add the white gravy prepared (curd, cashew nut-poppy seeds mixture).Mix it well, add garam masala & cook again for 3-5 mins on slow flame.
- Garnish it with coriander. I like to add little lemon juice too.., as I like it a bit more tangy (anyways, it is your choice)
- Serve it hot with phulkas or paranthas.