Methi Matar Malai

This recipe was introduced to me by my sweet friend +Sindhu Thiagarajan  . It is a curry that uses dry fenugreek leaves and green peas in a white creamy mild sauce.It is great side dish for rotti, veg briyani etc.

Serves- 2-3 people
Preparation time - 20 minutes
Cooking Time - 15 minutes

INGREDIENTS:
Frozen green peas - 3/4 cup
Dry fenugreek leaves - 1/2 cup(If you like the bitter taste of the leaves, you can add 3/4 cup)
Onion - 1/2 (Chopped finely.If you are using Indian onion, use 1 no. medium sized.)
Ginger garlic paste - 1 1/2 tablespoon
Low fat milk -1 cup(If you want more creamy, you can use whole milk)

FOR GRINDING:
Cashews - 10 to 12 no.s
Cinnamon - 1 inch sized
Cloves- 3 to 4
Cardamom- 1
Onion - 1/2 (If you are using Indian onion, use 1 no. medium sized)
Green chilli - 2 to 3 no.

FOR SEASONING:
Oil- 4 teaspoon
Cumin seeds - 2 teaspoon

METHOD:
1. Soak cashews in hot water for 20 minutes.

2. Cut onions finely.Cut green chilli. Prepare ginger garlic paste. Set everything ready.

3. Grind onion, soaked cashews,green chilli,cinnamon,cloves,cardamom with 3 to 4 table spoon of water in to a smooth paste.

4. In a pan, add oil. Once heated, add cumin seeds. Then add onion and fry for 2 minutes, till it turn translucent. 

5. Then add ginger garlic paste and fry for another 2 to 3 minutes.

6. Now add methi leaves and fry for 2 minutes. As we are using dry leaves, you need to keep stirring it constantly, so that it doesn't get burnt.

7. Now add the onion cashew paste and fry till the raw smell  goes.

8. Now add green peas, milk,salt and 1/2 cup water. Allow it comes to boil. It takes about 5-6 minutes approximately. 

9. Sprinkle some asafoetida powder. Methi matar malai is ready. Serve with rotti or veg briyani.