Step-by-Step Instructions

1. 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.

2. 2.Sauté Onions

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.