Methi Matar Malai Recipe

• 1/2 Cup cream or malai
• 1 Bunch methi leaves, chopped
• 1 Cup boiled green peas
• Salt to taste
• 3 tbsp Ghee or butter
• 1/2 tsp Cumin seeds
• 1 Pinch asafoetida
  
  Powder together:
• 1 Cardamom
• 1/2 Inch stick cinnamon
• 2-3 Cloves
  
  Grind to paste:
• 1 Onion
• 1 tbsp Khus khus (poppy seeds)
• 1 tsp Sugar
• 1-1/2 tbsp Cashewnuts
• 1 tbsp Curds
• 2-3 Green chillies
• 1/2 Inch piece ginger

• Take salted hot water.
• Immerse methi in this water for 5 minutes.
• Wash properly under running water.
• Remove excess water with the help of a colander.
• Take a bowl and beat malai until it becomes smooth.
• Heat ghee in a kadai.
• Add cumin seeds and asafoetida.
• Mix the paste properly and fry for 2-3 minutes.
• Add powdered spice and salt to taste.
• Now add peas, methi leaves, malai and all other ingredients.
• Boil it until gravy thickens.
• Sprinkle a dash of flour to make gravy thick. Mix it well.
• Small amount of milk can be used, in case gravy is too thick.
• Malai Methi Matar is ready to serve.