Methi Matar Malai

Serves 2 to 3

prepRinse, chop methi leaves
prepSlice ginger and garlic
prepChop green chili into 2 portions
prepSlice onion
prepMeasure peas
1 tablespoon oil	Temper spices in oil	Cool, remove chilies, blend to smooth puree	Transfer puree, pour water, mix, bring to gentle boil, cook covered 5 min	Adjust seasoning, stir in cream, serve
½ teaspoon cumin seeds
2 small (or 1 large) green cardamoms
⅛ to ¼ teaspoon black peppercorn
¾ inch / 2 cm cinnamon piece (optional, or ½ inch / 1.5 cm cassia)
2 cloves (optional)
⅓ inch / 1 cm (5 g) ginger, sliced	Sauté aromatics & onion 6 min, add cashews & water, cook covered 5–6 min
2 (5 g) large garlic cloves, sliced
1 green chili, chopped into 2 portions (omit for kids)
1 cup / 125 g yellow onion, sliced
15 (30 g) cashews
½ cup / 120 ml water
1 tablespoon butter	Melt butter, sauté methi 4–5 min until wilted
2 to 2½ cups / 50 g methi leaves, rinsed & chopped
⅓ teaspoon sea salt	Stir in salt, coriander, fennel & garam masala, add peas, sauté 2 min
½ teaspoon coriander powder
¼ teaspoon fennel seed powder (optional)
⅓ to ½ teaspoon garam masala
⅓ to ½ cup / 80–120 ml water
½ cup / 90 g green peas
2 to 3 tablespoons heavy cream

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