Methi matar malai

2-3 green chillies 3 tblsp 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.