Methi Matar Malai

Wash the methi leaves and keep them in a colander. Sprinkle with salt.

Toss the methi around so the salt is mixed well. Let it rest for 10 minutes so that the salt draws out the moisture from the leaves.

Squeeze a handful of leaves at a time and discard the collected water. Most of the bitterness is removed through that water.

Now chop the leaves and keep them aside.

Boil the green peas & keep them aside.

Heat 1 tsp of oil in a pan on medium heat. Once hot add whole spices (cloves, peppercorns, cinnamon stick, green cardamoms) and saute for 30-40 seconds or until you get a nice aroma of the spices.

Then add ginger, garlic and green chillies. Saute for a minute or until the raw smell of ginger garlic goes away.

Add chopped onion and add a little salt to speed up the cooking process. Mix and cook until the onion is soft and translucent or light pink in colour.

Add cashew nuts and mix.

Once this onion mixture cools down, add little water & blend into a smooth paste.

Heat the remaining oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

Then add prepared onion paste and cook until it thickens.

Then add chopped methi leaves. Mix and cook for 2 minutes.

Add cooked green peas. Mix well and cook for a minute.

Add water, and remaining salt and stir to combine. Simmer for 5 minutes. Stir occasionally.

Add garam masala and mix.

Lastly, add cream and mix. Bring the gravy to a boil and then turn off the stove.