Step-by-Step Instructions

1. 1.Sauté Methi and Green Peas

   Heat 2 tablespoons of oil in a pan. Add 150g of methi leaves and sauté until they wilt and change color. Then, add 1 cup of green peas and salt to taste. Sauté for 5 minutes until the peas are slightly tender. Transfer the sautéed methi and green peas to a plate and set aside.

2. 2.Prepare the Gravy Base

   In a separate pot, heat 3 tablespoons of oil. Add 1 teaspoon of cumin seeds, a 1/2-inch piece of cinnamon, 1 black cardamom, and 2 bay leaves. Sauté for a few seconds until fragrant. Add 1 cup of chopped onion and sauté until it turns translucent and light golden brown. Then, add 1 tablespoon of ginger-garlic paste and sauté until the raw smell disappears.

3. 3.Cook Tomato Puree

   Pour 1 cup of tomato puree into the pot. Mix well with the onion mixture. Cover the pot and cook for 10 minutes on medium heat, or until the oil separates from the mixture and the gravy thickens.

4. 4.Add Dry Spices and Green Chilies

   Uncover the pot and add 1 teaspoon of chili powder, 1/4 teaspoon of turmeric, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Add salt to taste. Mix all the spices well and cook for 2-3 minutes until the spices are fragrant. Add 2 slit green chilies and mix again.

5. 5.Combine with Methi and Peas

   Add the previously sautéed methi and green peas to the gravy. Mix thoroughly to ensure the vegetables are well coated with the spices.

6. 6.Simmer the Curry

   Add 1 cup of water to the pot. Stir in 1 teaspoon of garam masala and 1 tablespoon of crushed kasuri methi. Mix well. Cover the pot and let the curry simmer for 15 minutes on low heat, allowing the flavors to meld together.

7. 7.Finish with Cream

   Uncover the pot and stir the curry. Pour in 1/4 cup of cream and mix gently until it is fully incorporated into the curry. Cook for another 1-2 minutes without covering, until the curry reaches your desired consistency.

8. 8.Serve

   Your Methi Matar Malai is ready to be served hot with your favorite bread or rice.