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In a pan, add 2 tablespoons of oil. Once the oil is hot, add 1 black cardamom, 2 green cardamoms, 1 inch cinnamon stick, and 8-10 cashews. Lightly roast them until fragrant.
Add 1 inch ginger piece and 2 chopped onions to the pan. Sauté until the onions become soft. Then, add 2 chopped tomatoes, 2 green chilies, and a little salt. Mix all ingredients well.
Cover the pan and cook the mixture until all the vegetables are soft. Once cooked, remove from heat and let the mixture cool down completely.
Transfer the cooled mixture to a blender. Add a little water and blend it into a fine, smooth paste.
Take 1/2 cup of fenugreek leaves, pluck them from their stems, wash them thoroughly, and then finely chop them.
In a kadhai, add 1 tablespoon of butter. Once the butter has melted, add 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder. Mix well to combine the spices with the butter.
Add the finely chopped fenugreek leaves to the kadhai. Sauté them on a low flame for 2 minutes until they are slightly cooked and fragrant.
Pour the prepared masala paste from the blender into the kadhai with the fenugreek leaves. Mix well and cook for 2 to 3 minutes, allowing the flavors to meld.
Add 1 cup of boiled green peas, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, and salt to taste. Mix all the ingredients thoroughly.
Cover the kadhai and let the sabzi simmer for another 2 to 3 minutes, allowing the peas to absorb the flavors of the gravy.
Finally, add 1/4 cup of fresh cream (or milk malai) and 1/2 teaspoon of garam masala to the sabzi. Mix gently until well combined.
The restaurant-style Methi Matar Malai Sabzi is now ready. Serve it hot with roti, paratha, or naan for a delicious meal.
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