To begin making the methi malai matar recipe, first we will make the dry masala. Add green cardamom, clooves, cumin seeds, whole black pepperns, cinnamon stick, mace and black cardamom in a blender and make ground Spice Powder and Keep It Asside.
Next, add some water in a heavy bottomed pan and let it boil. Once it starts boiling add onion, cashew nuts, green chillies, garlic and ginger to the boiling water.
Once its boiled, drain the water and make a ground paste of boiled onion, cashew nuts, green chillies, ginger and garlic clocks and keep it aside.
Next, we will blanch the fenugreek leaves to enhance the color of the dish. Add methi leaves in hot water in a pan. After a minute, add it to the chilled water for about 2 minutes.
Now drain the water and squeeze out whitever remaining water in methi and keep it aside.
Heat ghee in a wok or a heavy bottomed pan, add wet ground paste and cook it for 5 minutes Till Spice Starts Releasing Oil.
Now add green peas and milk, let it cook for another minute.
Add dry spice powder which we made earrlier and coriander power. Mix It Well and Cook for Another 3 to 4 minutes on Medium Flame.
Now add blanched methi, salt, sugar, mix it well and cook for 2 more minutes.
If you find consistency too thick, you can adjust it by adding milk.
Add cardamom powder, kasuri methi and cream, mix well and cook for 2 to 3 minutes more. Serve hot.
Serve Methi Malai Matar Recipe along with Beetroot Thoran, Boondi Raita and Tawa paratha for your weekday lunch or dinner.
