Methi Matar Malai (Peas with fenugreek leaves & cream)

Ingredients:

• 1/2 cup of cream or malai
• 1 bunch of methi leaves (fenugreek leaves) (washed & chopped)
• 1 cup of green peas (boiled)
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida
• 3-4 tablespoon ghee or butter
• Salt to taste

Powder together:

• 1 cardamom
• 1/2" stick cinnamon
• 2-3 cloves

Grind to paste:

• 1 onion (chopped)
• 1/2" piece of ginger
• 1 tablespoon poppy seeds
• 1 teaspoon sugar
• 2-3 tablespoon cashew nuts
• 1-2 tablespoon plain curd
• 2-3 green chilies
  

Preparation:

1. Take the salted hot water, immerse methi in this water for 5 minutes.
2. Wash properly under running water and remove excess water with the help of a colander.
3. Take a bowl and beat malai until it becomes smooth and keep aside.
4. Heat the ghee in a pan, sauté the cumin seeds and asafoetida.
5. Add the spices paste and fry for 2-3 minutes.
6. Add powdered spices and salt to taste.
7. Then add peas, methi leaves, malai and all other ingredients and stir it properly.
8. Boil it until gravy becomes thickens.
9. Small amount of milk can be used, in case gravy is too thick.
10. Malai Methi Matar is ready to serve.

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