Methi Matar Malai is a Punjabi recipe served best with hot naan. Ingredients: 1/2 Cup cream or malai 1 Bunch methi leaves, chopped 1 Cup boiled green peas Salt to taste 3 tbsp Ghee or butter 1/2 tsp Cumin seeds 1 Pinch asafoetida Powder together: 1 Cardamom 1/2 Inch stick cinnamon 2-3 Cloves Grind to paste: 1 Onion 1 tbsp Khus khus (poppy seeds) 1 tsp Sugar 1-1/2 tbsp Cashewnuts 1 tbsp Curds 2-3 Green chillies 1/2 Inch piece ginger
Instructions Take salted hot water. Immerse methi in this water for 5 minutes. Wash properly under running water. Remove excess water with the help of a colander. Take a bowl and beat malai until it becomes smooth. Heat ghee in a kadai. Add cumin seeds and asafoetida. Mix the paste properly and fry for 2-3 minutes. Add powdered spice and salt to taste. Now add peas, methi leaves, malai and all other ingredients. Boil it until gravy thickens. Sprinkle a dash of flour to make gravy thick. Mix it well. Small amount of milk can be used, in case gravy is too thick. Malai Methi Matar is ready to serve.