Methi Matar Malai

Ingredients

• 2 cups fresh fenugreek leaves (methi)
• 1 cup boiled green peas (matar)
• 2-3 tablespoons fresh cream
• 4 tablespoons ghee
• 1 bay leaf
• 4-5 green cardamoms
• 4-5 cloves
• 8-10 black peppercorns
• 8-10 garlic cloves
• 1 inch ginger, roughly chopped
• 2 green chillies, slit
• 2-3 tablespoons melon seeds
• 10-12 cashewnuts
• 3 medium onions, sliced
• Salt to taste
• 1 teaspoon cumin seeds
• 2-3 tablespoons chopped fresh coriander leaves
• Paranthas for serving

Method

1. Heat 2 tablespoons ghee in a non-stick pan, add bay leaf, green cardamoms, cloves, black peppercorns, garlic, ginger and green chillies, mix and sauté for 30 seconds.
2. Add melon seeds, cashewnuts, onions and salt, mix well and saute till onions are translucent.
3. Add ½ cup water, mix well cover and cook for 3-4 minutes. Allow to cool, transfer into a grinder jar and grind to a smooth paste.
4. Heat 2 tablespoons ghee in another non-stick pan, add cumin seeds and once they start to change colour, add fresh fenugreek leaves, mix well and sauté for 2 minutes.
5. Add green peas and mix well. Add prepared gravy and mix well and cook for 2-3 minutes.
6. Add fresh cream and coriander leaves and mix well.
7. Transfer into a serving bowl and serve hot with paranthas.