Ingredients

• 1 cup -boiled green peas
• 1/2 cup -cream or malai
• 1 bunch- methi leaves chopped
• 3 tbsp- ghee or butter
• salt
• 1/2 tsp - cumin seeds
• 1 pinch -asafoetida
• Powder together:
• 1 -cardamom
• 2-3- cloves
• 1/2 inch -stick cinnamon
• Grind to a paste:
• 1- onion
• 1 tbsp-khuskhus (poppy seeds)
• 1.5 tbsp-cashew nuts
• 1 tbsp- curd
• 1 tsp- sugar
• 2-3- green chillies
• 1/2 inch- ginger

How to Make Methi Matar Malai

• Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water.
• Press out well to remove as much water as possible.
• Keep aside. Beat malai till smooth. Keep aside.
• Heat ghee, add cumin seeds and asafoetida.
• Add paste and stir fry for 2-3 minutes.
• Add powdered spices.
• Stir, and add peas, methi leaves and malai.
• Add all other ingredients.
• Boil for 2-3 minutes or till gravy thickens.
• If gravy feels too watery sprinkle a dash of flour and stir.
• If too thick, add a few tbsp of milk.
• Serve piping hot with parathas, rotis, etc.