Methi Malai Matar

Ingredients

• • Onion (chopped) - 1
• • Green chillies - 2
• • Cashew nuts - 15
• • Ginger - ½ inch
• • Garlic cloves - 4
• • Methi leaves (chopped) - 1 bunch
• • Black pepper - 1 teaspoon
• • Cloves - 5
• • Cinnamon - ½ inch
• • Cardamoms - 2
• • Oil - 1 tablespoon
• • Cumin seeds - ½ teaspoon
• • Green peas - ½ cup
• • Salt - as required
• • Garam masala powder - ½ teaspoon
• • Turmeric powder - ½ teaspoon
• • Milk - 1 ¼ cups
• • Cream (fresh) - ½ cup
• • Kasuri methis - 1 ½ tablespoons
• • Sugar - 1 teaspoon

Method

• 1. Heat water and add onion, green chilly, cashew nuts, ginger and boil for 5 minutes
• 2. Drain the water and let it come to room temperature.
• 3. Once its cool grind along with the garlic and make fine paste. Keep aside.
• 4. In another pot boil some water and boil the methi leaves for 5 minutes.
• 5. Then drain the water and squeeze out any remaining water of the leaves. Keep Aside.
• 6. Blend black pepper, cloves, cinnamon and cardamom to a fine powder.
• 7. Heat oil and add cumin seeds and then add onion and cashew paste and cook for 2 minutes.
• 8. Add the methi leaves to this and cook for 2-3 minutes.
• 9. Once it start to become clumpy add the green peas. Cook for a minute.
• 10. Now add salt, garam masala powder, turmeric powder and the powdered whole spices. Mix well.
• 11. Add milk and the fresh cream and mix well. Cook for 2-3 minutes.
• 12. After 2-3 minutes add kasuri methi and sugar cook for 1-2 minutes.
• 13. Garnish with dried fenugreek leaves. Serve hot with naan or roti.