Methi Mutter Malai

I hope those who try this recipe will like the dish as much as how neat this picture turned out!!

 

Ingredients and Method:

 

1 cup green peas - I used frozen ones, thawed them, and then cooked them in microwave submerged in water for about 3 to 4 minutes (Microwave times may vary)

1 cup cut methi - I used the fresh kind.

6 cashews - Soaked in water for 10 minutes



1 medium onion, finely chopped
2 small green chillies
1 tsp turmeric powder
1 tbsp chopped ginger pieces
1 medium clove garlic, chopped
1 bay leaf
1/4 tsp cumin seeds
Pinch of cinnamon powder
Pinch of cardammom powder
1/4 cup heavy cream
Some honey

Prep: Before beginning to cook, blanche the methi leaves. To do this, boil water in a stockpot.  Add the methi leaves and let blanche for 8 to 10 minutes.  Methi leaves should change color - if not blanche a little more. Set aside.
1. Heat oil in a stainless steel flat bottomed pan. Add the onions and green chillies and roast till onions turn translucent.  Add the ginger and garlic and continue sauteeing . Add the turmeric powder and continue cooking. (I cooked the onions for about 10 minutes on medium flame adding a little water at a time.  As the water evaporates, keep adding a little more so the onions cook all the way.) Set aside to cool a bit
2. When cooled, add the onion masala to a food processor or blender. Add the soaked cashwews and process or blend the onion masala and cashews together to a paste. I added some water to get the paste going.
3. Now heat a little oil or ghee. Add a bay leaf.  Add 1/4 tsp cumin seeds. When they sputter, add the onion/cashews paste and mix well. Add a small pinch of cinnamom powder and cardammom powder. Add the peas. Drain the methi leaves and add the methi leaves and mix well.  Add the heavy cream and mix. Drizzle a little honey and stir.  Keep uncovered and cook on low heat until the gravy gets thick to your preferred consistency. If its too thick, add a little (very litte) water and mix well. Season with salt.