METHI MALAI MATAR

Ingredients:
Methi leaves* – 1 ½ cup
Green peas – 1 cup
Onion – 1 medium, chopped
Ginger – 1”
Garlic – 2-3
Cashew nuts – 7-8
Khus khus (poppy seeds) – 1 tsp
Red chili powder – 1 tsp
Garam masala - ½ tsp
Kasoori methi – 2 tsp
Sugar – 1 tsp
Salt
Heavy whipping cream – ¼ cup

Cooking procedure:
Wash the methi leaves thoroughly in colander. Make cashewnut and khuskhus paste and keep aside. Make ginger and garlic paste. Heat some oil in a pan. Add onion and cook till translucent. Now add ginger garlic paste and sauté for 2 mins. Now add cashew nut paste and fry for about a min. Now add the green peas and 1 cup of water. Cover the pan and let cook till the green peas gets half cooked. Then add the red chili paste, salt, sugar and cook for 2 mins. Then add the methi leaves and kasoori methi, again cover and let cook till the methi becomes tender. Then add the whipping cream and garam masala. Let it simmer for 2 mins. Serve hot with roti or paratha or naan.

* To wash leafy vegetables, wash the leaves in colander under running water for the first wash. Then take water in a big pot and put the leaves in water. Stir well and let the vegetable stand for 5 mins. In 5 mins all the sand and dirt settles down at the bottom. Slowly remove the vegetable from the water and they are ready to use. Sometimes the vegetables from the farmers market have more dirt, so I repeat the process twice. I even wash the vegetables under running water that says “pre-rinsed or washed twice”