Mathi Our Matar Malai

Ingredients:

• Powder together:
• 1 cup boiled green peas
• 1 cardamom 1/2 cup cream or malai
• 2-3 cloves 1 bunch methi leaves chopped
• 1/2" stick cinnamon 3 tbsp. ghee or butter
• salt to taste
• Grind to a paste:
• 1/2 tsp. cumin seeds
• 1 onion
• 1 tbsp. khuskhus (poppy seeds)
• 1-1/2 tbsp. cashewnuts
• 1 tbsp. curds
• 1 tsp. sugar
• 2-3 green chillies
• 1/2" ginger

Method:

• Immerse fresh methi in salted hot water for 5 minutes.
• Drain and wash well in colander under running water.
• Keep aside, and let the water drain.
• Beat malai till smooth. Keep aside.
• Heat ghee, add cumin seeds and asafoetida.
• Add paste and stirfry for 2-3 minutes.
• Add powdered spices.
• Stir, and add peas, methi leaves in malai.
• Add all other ingredients.
• Boil for 2-3 minutes or till gravy thickens.
• If gravy feels too watery sprinkle a dash of flour and stir.
• If too thick, add a few tbsp. of milk.
• Serve hot with parathas, rotis, etc.