Methi Malai Matar

# of servings:  4
Preparation Time:  20 mins	Cook Time:  25 mins

Restaurant-style taste can be achieved easily with common ingredients at home!  This delectable entree can be whipped up in no time and yields an exotic outcome.  (It only takes a little patience to de-stalk the methi leaves.)  

Ingredients:

• Methi (fenugreek) leaves - 2 bunches
• Matar (peas) - 2 cups
• Malai/cream - 1 cup (or) Milk (or) Coconut milk - 2 cups
• Onion - 1 medium
• Cashews - 2 fistfuls
• Ghee (or) oil - 3 tbsp 
• Ginger - 1 inch
• Garlic - 4-5 pods
• Bay leaves - 2 
• Cinnamon - 1 inch
• Cloves - 4 
• Black peppercorns - 0.5 tsp
• Green chili paste - 1.5 tsp
• Dhana-jeera  (coriander seeds and cumin) powder - 1.5 tsp
• Garam masala - 1 tsp
• Salt 
• Sugar - 1 tsp
• Kasoori methi - 2 tsp

Method:

• Destalk and wash the methi leaves; mince ginger and garlic and set aside
• In a vessel, bring 2 cups of water to boil ('Soup' mode in IP) 
• Blanch the methi leaves in the boiling water and remove the leaves
• Chop the blanched leaves and set aside
• Add the peas into the same water and cook covered for 3 minutes
• Remove the peas and set aside
• To the same water, add chopped onions and cashews
• Cover and cook till the onions become soft and translucent
• Add the onions and cashew along with the water into a blender jar and blend smooth
• In the vessel, heat the ghee (or oil) and heat ('Saute' mode in IP)
• Add the bay leaves, cinnamon stick, cloves and black peppercorns
• Add the minced ginger-garlic and saute
• Add the green chili paste and saute well
• Add the onions/cashew paste and stir well
• Cook along with stirring to avoid the formation of lumps or a burnt bottom
• When it starts to turn color, cover and cook for 5 minutes
• Add dhana-jeera powder, garam masala, salt and sugar
• Mix well and add cream, along with stirring.  (If using milk, heat the milk before adding)
• Cover and cook for 5 minutes (or till oil starts separating) 
• Add the blanched peas as well as the blanched and chopped methi leaves
• Mix and cook well for a couple more minutes to incorporate all the flavors
• Add some hot water if it is too thick, to get the right consistency and cook for a minute
• Turn off the heat and top it with crushed kasoori methi leaves 
• Serve hot with rice, roti, chapati or poori

Tips and Tricks:

• It is easier to blanch and then chop the methi leaves.  Handling whole leaves is a lot easier than tiny chopped ones
• Stirring while adding cream or milk is essential to avoid the from separating.  Milk should certainly be heated before adding to anything hot or it will curdle instantly! 
• If using cream, there may be a need to add a little water to get the right consistency.  But if using milk, there may be no need to add any water to adjust consistency

Pictures: 

Final Outcome: