Methi Matar Malai Recipe

Ingredients:

• 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  Grind to a powder:

  
   • 1 Cardamom • 1/2 Inch stick cinnamon • 2-3 Cloves

   Grind to paste:
    • 1 Onion • 1 tbsp Khus khus or poppy seeds (Optional in the UAE, since it is banned here)
    • 1 tsp Sugar
    • 1-1/2 tbsp Cashewnuts
    • 1 tbsp Curd
    • 2-3 Green chillies
    • 1/2 Inch piece ginger 
    Method:

	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 collander.
	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.
	Add more cashewnut pasteif you want 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. Can be served with roti, paratha or nan or any Indian breads.