Ingredients:

• 2 cups              Methi ( fenugreek leaves ) 
• 1 cup                Green peas,( parboiled )
• 1/4 cup             Heavy cream
• 1 teaspoon       Cumin seeds
• 3 medium         Onions
• 2 medium         Tomatoes
• 12                     Cashews
• 2                       Green Chilies
• 1/2 inch            Ginger
• 2                       Green Cardamom 
• 1                       Black Cardamon
• 4                       Cloves
• 1                       Bay Leaf
• 1/4 teaspoon    Hing ( Asafoetida )
• 1/4 teaspoon    Turmeric Powder
• 1/2 teaspoon    Red Chilli Powder
• 1/2 teaspoon    Coriander Powder
• Salt to taste
• 3 teaspoons oil or ghee
• garam masala, to sprinkle
• coriander leaves, to garnish

Instructions:

Preparation:

1. Boil the green peas in pressure cooker or cook them in microwave.

2. Pluck the methi leaves, measure 2 cups then wash very well.

3. Sprinkle some salt over it and add some water and keep it aside for 10 minutes.

4. After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi.

5. Chop the leaves finely. Keep it aside.

Making paste:

1. Heat the oil/ butter in a pan on medium heat. Once hot add onions . Saute them for a minute.

2. Then saute tomatoes, ginger and green chilies .

3. Mix in Cashews, Green and Black Cardamom , Bay Leaf, Cloves.Cook them till they are soft and translucent. Let it cool down a bit.

4. Once cooled add this to a blender remove Bay Leaf and Cardamom before grinding as they will they will turn the paste dark.

5. Grind into a smooth paste.

Preparing Methi & Peas :

1. Take some butter / oul in a pan and fry the squeezed Methi leaves for 2 minutes. 
2. Add in parboiled peas and saute for 1 minute. Keep them aside.

Making methi matar malai recipe:

1. Heat the oil/butter in a pan on medium heat in the same pan. Once hot add cumin seeds, Hing and let them sizzle.

2. Then add prepared onion paste. Cook till all the moisture evaporates and it starts to leave the sides of the pan.

3. Add Turmeric powder, Red chilli powder, Coriander Powder, salt and garam masala. Mix well and cook for a minute.

4. Add fried green peas and methi leaves. Mix well and cook for 2 minutes

5. Add water and let it come to a boil.

6. Stir in the cream.

7. Let it simmer for 3-4 minutes and then turn off the stove.