Malai Methi Matar

Preparation time: 1 hour
Cooking time: 30 minutes
Serves 6 to 7

Ingredients:

For paste

• 10 almonds
• 2 tbsp melon seeds
• 4 to 5 garlic cloves
• 3 green chilies
• 1 inch cinnamon stick
• 2 green cardamoms
• 5 cloves
• 1 inch ginger
• 1 1/2 tbsp cumin(zeera)
• 3 tbsp khoya(mawa) optional
• 1 onion roughly chopped
• 1 1/2 tbsp poppy(khus-khus) seeds

For gravy

• 1 tbsp olive oil
• 1 tbsp butter
• 1 bunch(around 300 gms) methi(fenugreek) leaves
• 1 cup peas(boiled)
• 1 medium sized potato(boiled and diced)
• a pinch asafoetida(hing)
• 75 ml heavy cream
• 30 ml milk
• 1 tbsp sugar
• 1 tbsp cumin powder
• 1 tbsp fennel(saunf) powder
• 1 tbsp chat masala
• salt as per taste
• 1 tsp kasuri methi powder
• 2 tbsp coriander leaves chopped

Wash the methi leaves with water properly, dry and chop them. Prepare the paste with the paste ingredients and little amount of milk.

Heat the butter and oil in a wok and add the cumin and hing. When it begins to crackle and the paste. Saute it for 2-3 minutes. Then simmer and cook till the paste gives out aroma and the oil separates. This may take around 10 minutes. This may tend to stick to the bottom of the wok so keep stirring and don't let it burn. You may require to add some water while cooking. 

Now add the methi leaves. Mix, cover with lid and cook for another 10 minutes on low flame. Keep stirring every now and then.

Add milk, potatoes and peas. Simmer for 5 to 6 minutes. Add cumin powder, fennel powder, sugar and salt. Mix well. Beat the cream and add to the wok.

Garnish with kasuri methi and coriander leaves. Serve hot with roti or parantha or rice. Enjoy!!!