Methi Matar Malai is a North Indian Punjabi dish. As the name says it is made from methi (fenugreek leaves), matar (green peas) and malai (heavy cream).
½ Cup cream or malai
1 Bunch methi leaves, chopped
1 Cup boiled green peas
Salt to taste
3 tbsp Ghee or butter
½ tsp Cumin seeds
1 Pinch Hing
½ Inch stick cinnamon
Grind to paste:
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
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 hing.
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.