Methi Matar Malai | Peas in white gravy

Methi Malai Matar is a smooth, rich and delicious curry made with white gravy along with fenugreek leaves, peas and cashew nuts. This north Indian Curry is well known for it’s creamy texture. Methi Malai Matar gravy has a mildly sweet taste, which is complemented well by addictive taste of fenugreek leaves.
Have your restaurant style Methi Malai Matar with Rotis, Parathas, Lachha parathas, Aloo Paratha, plain boiled rice, fried rice, Matar Pulao, Vegetable fried rice, Naan, Butter naan, etc.
Ingredients:
Methi Leaves – 500 grams
Green Pea (Matar) – 500 grams

Onion – 1 medium size
Kaju/Cashew Nuts – 8 to 10
Green Chili – 4-5
Poppy seeds – 1.5 tsp

Ginger Garlic paste – 1 tbsp
Green Chili – 2 chopped
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch
Cumin seeds – 1 tsp
Coriander Powder – 1.5 tsp
Salt – 1.5 tsp or to taste
Fresh Cream – ½ cup
Milk – ½ cup
Garam Masala Powder – ½ tsp

Oil -

How to make:
1. Onion Paste – Boil Poppy seeds, cashew nuts, green chili and the onion, all together , cool it down and make a fine taste.
2. Discard hard stem, wash, clean and chop methi leaves and fry a little with oil.
3. Boil the Matar for 4-5 minutes, stain and keep aside.
4. In a kadai or deep pan add oil, whole spices, and cumin seeds, crackle it. Add chopped green chili, ginger garlic paste, sauté over low to medium heat. Add onion paste and sauté for a couple of minutes more. Add coriander powder, salt, sauté. Add both fenugreek leaves and the boiled peas. Sauté for 2-3 minutes, add a little water. Finally, add garam masala powder and fresh cream. Sauté for 30 seconds. Switch off the flame.
5. Serve with Roti, Paratha, Lachha paratha, Aloo Paratha, plain boiled rice, fried rice, Matar Pulao, Vegetable fried rice, Naan, Butter naan…