Methi Matar Malai

Ingredient:

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

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 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.