Methi Malai Mutter

Methi Malai Matar is a creamy gravy cooked in fresh cream along with fenugreek leaves and sweet peas. It serves as a great accompaniment for roti, chapati and rice. The aroma of Kasuri methi, dried fenugreek leaves that is added as a seasoning gives a distinct aroma and flavour that lingers on your tongue and your hands even after a day! Plus Methi is known to be a cooling agent, it acts as a natural coolant to the body and nourishes the skin and hair. Its rich in iron, vitamin C and Vitamin K and also helps in digestion. So isn't that a good enough reason to dive into this dish? :)

Methi/ fenugreek leaves 1 bunch
Frozen peas 1 cup
Fresh cream 1/4 cup
Milk 1/4 cup
Jeera/ cumin 1 tsp
Onion, sliced 1 cup
Kasuri methi 1 tsp
Salt As needed
Oil 3-4 tbsp
Red Chilli powder 1/2 tsp

To be ground into a paste
Cashews 10-12 pieces
Cinnamon ½ inch
Cloves 2
Cardamom/ eilichi 2
Khus khus/ poppy seeds 1 tsp
Green chilli 3-4
Milk 2 tbsp
1. Soak the cashews for half an hour in warm water and then grind it along with the items under 'to be ground into a paste' table.

2. Wash,chop and soak the methi leaves in salt water for 10-15 minutes and drain it.
 Heat oil in a pan and add cumin seeds, once it starts spluttering, add onions and saute them until transparent. Now add the methi leaves and saute again till the leaves shrink in size.

Mix in the ground paste and give it a stir. Add the frozen peas, red chilli powder and mix well.

4. Now add fresh cream, milk, kasuri methi and salt and simmer it on medium heat until the gravy becomes slightly thicker.

5. Transfer the contents to a serving bowl and serve hot with roti, chapati or rice.

Make sure you wash the methi leaves thoroughly, soaking them in salt water rids it of all the impurities.

While grinding the ingredients under 'to be ground table'  you could omit the green chillis if you do not want a spicy gravy. I added it only because we eat spicy food. 

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