Methi Matar Malai


2-3 green chillies
3 tblsp ghee or butter
1 pinch asafoetida (hing) powder
1 cup boil (tel)ed green peas (matar)
1/2 tsp cumin seeds(jeera)
1 bunch methi leaves chopped
1-1/2 tblsp cashewnut (kaju)s
1/2 cup cream (malai) or malai
1 tsp sugar (cheeni)
Grind to a paste: together:
1 cardamom
1/2″ stick cinnamon
2-3 cloves salt (namak) to taste
1 tblsp curd (dahi)s
1 tblsp khuskhus (poppy seeds)
1 onion (pyaj)
1/2″ ginger (adrak)

How to make Methi Matar Malai:
  • Immerse methi in salted hot water for 5 minutes.
  • Remove and wash well in colander under running water.
  • Press out well to take off as much water as possible.
  • Keep aside.
  • Cream malai till smooth.
  • Keep aside.
  • Heat up ghee, mix in cumin seeds and asafoetida.
  • Mix in paste and stirfry for 2-3 minutes.
  • Mix in powdered spices.
  • Stir, and mix in peas, methi leaves and malai.
  • Mix in all other ingredients.
  • Boil for 2-3 minutes or till gravy thickens.
  • If gravy feels too watery sprinkle a pinch of flour and stir.
  • If too thick, mix in a few tblsp of milk.