Methi Matar Malai

Ingredients:
1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cumin seeds
1 pinch asafoetida
Powder together:
1 cardamom
2-3 cloves
1/2" stick cinnamon
Grind to a paste:
1 onion
1 tbsp. khuskhus (poppy seeds)
1-1/2 tbsp. cashew nuts
1 tbsp. curds
1 tsp. sugar
2-3 green chillies
1/2" ginger


Instructions:Immerse methi in salted hot water for 5
minutes.
Drain and wash well in colander under
running water.
Press out well to remove as much water
as possible.
Keep aside. Beat malai till smooth. Keep
aside.
Heat ghee, add cumin seeds and asafoetida.
Add paste and stir fry for 2-3 minutes.
Add powdered spices.
Stir, and add peas, methi leaves and
malai.

Add all other ingredients.
Boil for 2-3 minutes or till gravy thickens.
If gravy feels too watery sprinkle a dash
of flour and stir.
If too thick, add a few tbsp. of milk.
Serve piping hot with parathas, rotis,
etc.