Methi Matar Malai

Ingredients:
2 1/2 cups chopped methi leaves (fenugreek leaves)
1 cup peas
8 cashews
1 sliced onion
1 tbsp ginger garlic paste
1/2 cup heavy cream (or as per your taste)
2 small tomatoes sliced
3 cups water
1 tsp cumin seed
4 cardamom
4 cloves
1 bay leaf
1 tsp coriander powder
1 tsp chili power
pinch of turmeric powder
1 tbsp kasuri methi
1 tsp garam masala
Chopped cilantro/coriander leaves
Oil
Salt to taste

Directions:

Step 1:
In a pan heat 3 cups of water. Add in the peas and salt to the warm water and cook for 2 mins. After 2 mins turn off the flame and keep the peas soaked in water until needed.

Step 2:
Heat oil in another pan and saute methi leaves till it reduces to half the size. Take the sauteed methi leaves out in bowl and keep it aside.

Step 3:
In the same pan heat oil and add in onions and cashew. Cook till onions slightly changes color. Add in the ginger garlic paste and saute till raw smell is gone. Now add in the tomatoes and let it all cook till the tomatoes are almost dissolved. Turn off the heat and let the mixture cool. In a blender add the mixture and make a paste/puree.

Step 4:
Heat oil in a pan and add cumin seeds, cardamom, cloves and bay leaf. Let it infuse in oil for a min and then add in puree. Add warm water to the leftover mixture in the blender and rinse the remaining puree and add to the pan. Now add in chili powder, coriander powder, turmeric powder, garam masala and salt. Bring it to a boil and then add in cooked peas and methi leaves. Cook it for 4 mins and let the oil separate. When oil separates add heavy whipping cream and chopped cilantro and dry kasuri methi leaves. Serve it hot with paratha or rice.