Make a paste of onion, ginger and garlic together. Heat oil in a pan and add asafoetida and cumin seeds. When they splutter, put the onion masala and fry for 3-4 minutes and add half cup water. Add shelled peas and cook for 3-4 minutes.
Now add methi leaves and cook with lid for 2 minutes. Open the pan and add salt, red chilli powder, garam masala, grated tomatoes, sugar and whipped cream.
Garnish with fried cashew nuts and grapes and serve hot with chappatis or rice.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.