Methi Matar Malai

Ingredients

• 2 Cups Loosely packed Methi
• 2 tablespoon Butter
• 2-3 Cloves
• ½" Cinnamon stick
• 2 Green Cardamom
• 1 Black Cardamom
• 2 Bay leaves
• 1 teaspoon Cumin seeds
• ½ Cup Peas
• ¼ Cup Whole Milk
• A pinch of White Pepper powder
• A pinch of Cardamom powder
• 1 teaspoon Sugar
• Water as needed
• Salt as needed
• Coriander leaves for garnish

• 1 Medium sized Onions
• ½ Cup Cashews
• 3-4 Cloves Garlic
• 2-3 Green chillies
• 1" Piece Ginger
• ¼ Cup Fresh Cream (Malai)

Instructions

1. In a saucepan bring water to a boil. Add the Onions and Cashews and boil it for about 15 minutes. Drain the water, cool and along with rest of the ingredients "to grind", grind it to a fine paste. Do not water unless it is absolutely difficult to grind.
2. Sauté methi in a tablespoon of Oil until it is shrunk. Keep separately.
3. In the same pan, add the butter. Once it is hot, add the whole masala - Cloves, Bay leaves, cinnamon and cardamom pods. Once they bulge and fry, remove them.
4. In the same pan add the cumin seeds and let it sputter.
5. Then add the ground paste and keep stirring it frequently. Be careful as it might vigorously splatter.
6. Keep stirring it for about 10 minutes until it emits a nice aroma. Add little water if the paste sticks to the pan.
7. Then add the peas and fenugreek leaves and ¼ Cup water. Let it simmer for about a couple of minutes.
8. Then add the milk and cream. Stir it.
9. Add the cardamom powder, white pepper, salt and sugar.
10. Stir and check for seasoning. Simmer it for about a couple of minutes and garnish it with coriander leaves.  Add some more water if it is too thick.