Step 1: Heat Oil and Temper Spices

Heat 2 large spoons of mustard oil in a kadhai (wok). Once hot, add a pinch of asafoetida (hing) and 1/2 teaspoon of cumin seeds (jeera). Let the cumin seeds crackle.

Step 2: Sauté Onions

Add finely chopped onions to the kadhai. Sauté the onions until they turn golden brown, stirring continuously.

Step 3: Add Ginger-Garlic-Chili Paste

Once onions are golden, add the garlic, ginger, and green chili paste. Sauté for 2-3 minutes until the raw smell of the paste disappears.

Step 4: Add Dry Spices and Water

Add salt to taste, 1 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1 teaspoon red chili powder. Mix all the spices well. Add a little water to prevent burning and continue cooking the masala.

Step 5: Cook Tomato Paste

Add the tomato paste to the cooked masala. Mix it thoroughly with the spices. Cover the kadhai and cook for 3-4 minutes until the oil starts to separate from the gravy.

Step 6: Add Green Peas

Once the gravy is cooked, add 1 cup of green peas. Mix the peas with the masala and add water according to your desired gravy consistency. Cover and cook until the peas are tender and fully cooked.

Step 7: Add Fenugreek Leaves

Add 2 cups of finely chopped fresh fenugreek leaves (methi) to the kadhai. Mix well and cover to cook for 4-5 minutes until the methi leaves soften. If there is excess water, cook uncovered for a few more minutes until it reduces.

Step 8: Incorporate Cream

Add 1 cup of fresh malai and 1/2 cup of Amul cream to the dish. Mix everything gently until the creams are well incorporated into the gravy. Cook on a low flame for 3-4 minutes, allowing the flavors to meld and the gravy to thicken.

Step 9: Serve

Once the extra water has evaporated and the gravy has thickened to your liking, the Lasuni Methi Malai Matar is ready. Serve hot, optionally garnished with a drizzle of fresh cream.

• Adjust the amount of water to achieve your desired gravy consistency.

• For an extra layer of flavor, you can add a tempering of ghee, finely chopped garlic, and red chili powder at the end.

• Serve hot with steamed rice, roti, or paratha for a complete meal.