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Methi matar malai is a popular north Indian dish. As the name suggests it is made from methi (Fresh fenugreek), matar (green peas) and malai (fresh cream). This is a very easy and simple recipe. This is a very flavourful sabzi and tastes just awesome. You can try this at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 2 Onions chopped
• Cashew nuts
• Ginger chopped
• 1 Green chili chopped
• Garlic
• 1 bunch Methi / Fenugreek
• 2 tbsp Ghee
• 1/2 tsp Cumin seeds
• 1~2 Bay leaves
• Kitchen king masala
• Water
• Salt to taste
• 1/2 cup Green peas
• Fresh cream

Method:
• Take methi and pluck its leaves with tender stalks.
• Wash it really good 2-3 times.
• Heat up water and bring it to boil.
• Add methi leaves and press these a little with ladle.
• Cook for just about 5 minutes.
• After 5 minutes, turn off the gas.
• In a bowl take ice cold water.
• Transfer the methi into ice cold water.
• When methi cools down squeeze out water from it and cut methi
leaves finely.
• Keep these aside.
• In a pot take onion, cashew nuts, ginger, green chili and garlic.
• Take cooker and add water in it.
• Put the pot in the cooker and close the lid.
• Cook on medium heat until 2 whistles.
• You can add all this in boiling water and cook.
• Transfer everything into blender pot and blend it into fine paste.
• Do not add any water at all. Masala is already.
• Heat up ghee into a pan. You can use oil instead of ghee.
• Add cumin seeds and let them splutter.
• Add bay leaves and the blended masala.
• Mix well and cook for about 5-7 minutes.
• When the masala begins to release ghee from the sides, add
kitchen king masala and mix well.
• You can use garam masala instead of kitchen king masala.
• Add water and salt. Mix well.
• You can also add sugar if you want.
• Add matar and cook for another 4-5 minutes.
• Add blanched methi and mix well.
• Cook for 2-3 minutes more. Do not cover while cooking or color of
methi will change.
• Add malai and mix well.
• Cook for 2 more minutes and turn off the gas.
• Methi matar malai is already.
• It goes well with roti, paratha, naan.

Tips:
• Do not throw the water in which you cooked methi as it contains
nutrients. You can use this water for making soup for while
making paratha.
• If you are using frozen methi then no need to blanch methi as it is
already blanched.

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