Methi Matar Malai

• 1 cup: Green peas (boiled)
• 1/2 cup: Cream or malai
• 1 bunch: Methi leaves (chopped)
• 1/2 tsp: Cumin seeds
• 1 pinch: Asafoetida
• 3 tsp: Ghee or butter
• Salt to taste
• Powder together
  • 2-3 : Cloves
  • 1-2: cardamom
  • 1/2" stick: Cinnamon
• Grind to a paste
  • 1 large: Onion
  • 1 tsp: Curds
  • 1 tsp: Sugar
  • 1-1/2 tsp: Cashew nuts
  • 1 tsp: Khuskhus (poppy seeds)
  • 2-3: Green chillies
  • 1/2" piece: Ginger

1. Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.
2. Beat malai till smooth. Keep aside.
3. Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves and malai. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
4. Serve piping hot with parathas, rotis, etc.