Methi Matar Malai

An excellent combination of green peas & methi (fenugreek) leaves. My son loves this vegetable and always used to order whenever we go out for dinner. Then I thought to give it a try in my kitchen. Result is so good that everyone said they want to eat it at home only. Believe me it took me less than 15 minutes to prepare this from start to finish :)

Ingredients (serves 4)

1/2 cup cream

1/2 cup milk

1/2 bunch methi leaves (abt 1 1/2 cup)

1/2 cup boiled green peas

salt to taste

1/2 tbsp ghee or butter

1/2 tsp cumin seeds (jeera)

a pinch asafoetida (hing)

To Be Grounded Into A Paste

2 cardamom (elaichi)

1/2 inch stick cinnamon (dalchini)

2 clove (laung)

1 big onion (optional)

1/2 tbsp poppy seeds (khus-khus)

1 tsp sugar

5-6 cashew nuts

1 tbsp curds

2 green chillies

1/2 tsp ginger

Method

Immerse the methi leaves in hot and salted water for 5 minutes.

Wash thoroughly, drain, chop and keep aside.

Take a bowl and beat the cream & milk until it becomes smooth. Keep aside.

Heat the ghee in a kadhai. Add the cumin seeds and asafoetida.

When the seeds crackle, add the paste and mix well.

Add salt and mix well.

Add the peas, methi leaves, cream and Cook on a slow flame for 5 to 10 minutes.

Serve hot with parathas :)

Tips

*Original recipe asked for only full fat cream but I added half cream and half milk thus making it little less fattening.

*I used low fat milk & cream.

*Used very less ghee to crackle jeera too.

*This is a heavy vegetable so less is more :)

*It thickens when kept for long after cooking, so when heating it up again, add few spoons of milk.