Methi Matar Malai

Ingredients:

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)

How to make methi matar malai:

* 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.