Methi Matar Malai | Sidedish for rotis

Its fathers day, my appas and daughters birthday today - so its a triple treat for me. I wanted to have a post in my space marked on this date........:)

Methi Matar Malai Recipe:

Serves 2

Ingredients:

• Peas - 1 cup
• Kasoori methi - 3 tbsp (or) Fresh methi leaves-1/2 cup
• Onion chopped-1
• Ginger garlic paste - 1 tsp
• Jeera-1/2 tsp
• Green chilli - 1 chopped finely
• Milk -1 cup
• Cashew - 5 soaked in milk
• Malai / Cream - 2 tbsp
• Garam masala-1/2 tsp
• Chilli powder-1 tsp
• Turmeric powder-1/4 tsp
• Oil-1 tbsp
• Salt - as required

Method:

1. Boil peas until soft and keep aside. I used fresh peas. Grind the cashews to a smooth paste, keep aside.
2. Heat oil, add jeera allow it to temper. Add onions, ginger garlic paste, green chillies and fry for a minute. Fry till the onions turn golden brown. Add required salt.
3. Now add the cashew paste and fry it for 2mins. Add the spice powders and mix well. Add the milk and cream at this stage.
4. Allow it to boil for 3mins until the gravy starts thickening.
5. Add cooked peas and bring the mixture to a boil. Now add kasuri methi.Add little water to desired consistency and simmer for 5mins. Switch off and Serve hot with rotis.

My Notes:

• If you are adding fresh methi leaves, saute it for a couple of minutes till it shrinks and then add it after the 3rd step.
• You can also add half and half of cream and milk for extra richness.
• You can also grind green chillies with cashews and make a paste.

I have seen dried peas being used in some restaurants. But I like fresh peas than the dried one for this gravy. It is rich and creamy perfect for rotis.