Methi Matar Malai

My husband and me are both very fond of methi or fenugreek leaves. I make a lot of dishes using it. Be it daal, curries, paratha or poori. Methi matar malai is one such classic dish which we generally get to have only at a restaurant. It's fairly easy to make at home. Try it out !!

What do I need ??

1 cup chopped Onion
2 Chopped Green chillies
3-4 Cloves
2 Cardamom
2 teaspoons Cashew nuts
1 teaspoon Jeera
1 tablespoon Dhaniya powder
2 cups Methi
1 cup Green peas
2 table spoon Cream
1 cup Milk
Oil

What are the steps ??

1. Take about 1 1/2 tablespoons of oil in a saucepan. Add Cloves and Cardamom grains. Once they are fried, add green chillies and onion.
2. Once the onions are cooked, add the cashews. Just fry for half minute and turn off the heat.
3. Once the mixture is cool, grind it into a paste.
4. Now, in the same saucepan, take about 1 1/2 tablespoons of oil and crackle jeera in it.
5. Add the white onion paste. Mix well and fry until it starts leaving oil.
6. Add finely chopped methi and green peas. Fry well until the methi reduces to almost half.
7. Now, add salt to taste and dhaniya powder. Mix well.
8. Add milk. Now let the curry cook for about 3-4 minutes until the milk reduces a bit and thickens.
9. Add cream before serving.

A creamy methi matar malai is ready to be enjoyed with chapati or paratha !!





Any tips ??

* You can avoid the cream if you don't like it too heavy!