Methi malai matar is a North Indian Punjabi cuisine. Use of cream and cashews made it a rich dish. I had seen several images of methi malai matar on Internet. Many of them shows white gravy and others had reddish gravy. Red one is due to use of tomatoes. I am also using malai or cream along with tomatoes so my malai methi matar also has reddish gravy. You can either skip tomatoes if you want white gravy.
Methi or fenugreek: 1 bunch(use small methi leaves as they taste better)
Onion: 1 chopped
Tomato: 1 chopped
Peas: 1/2 cup
Fresh cream: 250 gm
Kaju or cashew nuts: 10-12
Salt: to taste
Jeera or cumin seeds: 1/2tsp
Red chilli powder: 1/4 tsp
Jeera powder: 1/4 tsp
Garam masala: 1/4 tsp
Ginger-garlic paste: 2tbsp
Coriander powder: 1/2 tsp
2. Heat oil in a pan. Add jeera seeds and heeng. Add ginger-garlic paste and saute.
4. Add salt, red chili powder, jeera powder, coriander powder and mix.
6. Add methi, peas and also add 1/2 cup water. Simmer on low flame for 4-5 minutes.
7. Add garam masala and serve hot with chapatis.