Methi Matar Malai: A Spicy Version with No Malai

Ingredients

• 1 Cup Fresh Fenugreek Leaves ((60gms))
• 1 Cup Peas ((100 gms))
• 3/4 Cup Milk
• 1/4 Cup Water
• 1/2" Stick Cinnamon
• 3 Cloves
• 4 Pepper Corns
• 1 Green Cardamom
• 1/2 tsp Cumin Seeds
• 8-10 Cashews ((See Notes for using onion as a substitute))
• 1/2" Ginger
• 2 Garlic Cloves
• 2 Spicy Green Chillies
• 2 tsp Oil
• 1 tbsp Fresh Cream ((Optional; I did not use any))
• Salt to Taste

Instructions

1. 1

   --- Making the Spice Powder ---

2. 2

   Over medium heat, in a kadhai or wok, dry roast the cinnamon, cloves, pepper, cumin, and cardamom seeds till the mix becomes aromatic.

3. 3

   Let the spices cool and grind to a powder.

4. 4

   --- Making the Paste ---

5. 5

   Grind the cashews, ginger, garlic, and green chillies to a smooth, thick paste using about 2 tbsp of water.

6. 6

   --- Other Preparations ---

7. 7

   Chop the fenugreek leaves roughly.

8. 8

   --- Making the Methi Matar Malai ---

9. 9

   In a kadhai or wok, over medium flame, heat the oil.

10. 10

    Add the fenugreek leaves and stir-fry till the leaves wilt and soften.

11. 11

    Add the green peas and about 1/4 cup of water.

12. 12

    Cook covered till the peas soften.

13. 13

    Now add the cashew paste, spice powder and salt, and cook for a couple of minutes.

14. 14

    Turn the heat to low, and add the milk.

15. 15

    Mix well and let the Methi Matar Malai simmer for a few minutes.

16. 16

    Turn off the heat and let the dish cool a bit.

17. 17

    If you are using fresh cream, add it now and mix well.

18. 18

    --- Serving Ideas ---

19. 19

    Serve warm Methi Matar Malai with freshly made rotis or pulkas.