Methi matar malai

2-3 Green chillies 3 tblsp Ghee' href='/glossary/ghee_gid11'>Ghee or Butter 1 pinch Asafoetida (hing) powder 1 cup bOil (tel)ed green peas (matar) 1/2 tsp Cumin seeds(jeera) 1 bunch methi leaves chopped 1-1/2 tblsp cashewnut (kaju)s 1/2 cup Cream (malai) or malai 1 tsp Sugar (cheeni) Grind to a paste: together: 1 Cardamom 1/2" stick Cinnamon 2-3 Cloves Salt (namak) to taste 1 tblsp curd (dahi)s 1 tblsp khuskhus (Poppy seeds) 1 onion (pyaj) 1/2" Ginger (adrak)

METHOD:

• Immerse methi in salted hot water for 5 minutes. • Remove and wash well in colander under running water. • Press out well to take off as much water as possible. • Keep aside. • Cream malai till smooth. • Keep aside. • Heat up ghee, mix in cumin seeds and asafoetida. • Mix in paste and stirfry for 2-3 minutes. • Mix in powdered spices. • Stir, and mix in peas, methi leaves and malai. • Mix in all other ingredients. • Boil for 2-3 minutes or till gravy thickens. • If gravy feels too watery sprinkle a pinch of flour and stir. • If too thick, mix in a few tblsp of milk.