Malai methi matar gravy

                                                                        MALAI METHI MATAR 

INGREDIENTS

• 3 cup methi leaves cleaned ,washed and chopped.
• 1 cup boiled green peas.
• 2  medium onions.
• Few whole (akkha) garam masala  (sai jeera  + clove + cinnamon + cardamom + bay leaf  )
• 2 tsp ginger + garlic paste.
• 4 or 5 green chillies or as per taste .
• 1/4 cup cashew .
• 2 tbsp  Oil + ghee / butter.
• 1 tsp sugar.
• 1/4 tsp Kasoori methi pwdr .
• 1/4 cup amul fresh cream.
• 1/4 tsp Kitchen king masala pwdr / Garam masala powder  (optional )
• 1 1/2 cup water.
• Salt as per taste.

PREPARATION

1. Fry the methi leaves in 1/2 tsp oil till all the  water evaporate ,remove and keep aside.
2. In the same pan , fry the boiled  peas for 1 mins. Remove and keep aside.
3. Soak the cashew for some time and grind it into smooth paste by adding water .
4. Make a fine paste of onion  + ginger-garlic paste  + green chillies.

METHOD

Take oil/ghee in a pan .

Add the whole garam masala let it splutter. [don’t burn ]

Add the onion paste and cook till oil separates and raw smell goes.

Add kitchen king masala pwdr.(optional ).

Add the cashew paste ,stir and cook for a min .

Add 1 1/2 cup water + salt + sugar and mix well.

Keep stirring to avoid sticking of the cashew paste.

Cook for a minute till the gravy thickens .

Now add  the fried  peas and methi leaves.

Add the fresh cream and simmer on low flame for sometime and off the flame .

Finally sprinkle the kasoori methi pwdr and mix .

Goes well with  jeera rice, naan, phulkas, paratha.

tip – You can also add paneer or fried chicken pieces [ chicken just marinated with salt and pepper ]

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