3/4cupgreen peasfrozen, which were soaked in warm water for 10 minutes before
garam masalato sprinkle
Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and wait until they sizzle. Add the green chilli, chopped ginger, garlic and green cardamom. Saute for a minute or two. You don't need to fine chop the ginger and garlic as we are going to blend all this later on.
Then add the roughly chopped onion, cashews and poppy seeds (khus khus). Sauté for 2-3 minutes until the onions are soft and translucent.
Then remove the pan from heat and let it cool down a bit. Transfer the entire mixture to a blender and blend to a smooth paste.
To the same pan now add the remaining 1.5 teaspoon of oil. Once hot add the prepared paste to the pan and cook for few minutes until the raw smell goes completely.
Then add the milk and water and give it a good mix. Make sure there are no lumps.
Let the mixture come to a slight boil and then add the chopped methi and stir. Also, add the salt and mix.
Now, add the frozen green peas (which were soaked in warm water for 10 minutes) and mix. Cook for 2 minutes.
Then add the cream and mix.
Cover the pan and let it simmer on medium-low flame for 4 to 5 minutes. Finally remove the lid and sprinkle some garam masala on top and switch off the heat.
Serve methi matar malai with naan, roti or rice!
Use coconut milk in place of milk and cream to make this recipe vegan.
I highly recommend using fresh methi here. Do not substitute it with dried fenugreek leaves, the taste is not same.