Firstly arrange all the ingredients required for making methi malai matar.

Now heat oil in a kadhai and add washed methi leaves.

Keep cooking the leaves on high flame for 3-4 mins so that the leaves shrink completely. This step reduces the bitterness of methi leaves.

Now in the same kadhai heat oil and add - garlic cloves, ginger, cashews, and chopped onions. Saute till onions are pink.

Now add chopped tomatoes.

Cover and cook till tomatoes are soft and tender. Now all this to cool down and then make a puree in mixer ginder jar.

Now heat oil in a kadhai and add, cumin seeds, bay leaf, cloves and green Cardamom.

Now add cooked onion garlic tomato and cashew puree and keep stirring. Rinse the blender and add that water in kadhai. Keep cooking in high flame.

Now add all the masalas - red chili powder, turmeric powder, coriander powder, kitchen king masala and salt.

Now add cooked methi and boiled peas into it and adjust water consistency as required.

Now add amul fresh cream and mix well.

Cover and cook on low flame for 5 mins.

Yummy and creamy Methi Matar Malai is ready to serve. It goes very well with Ghee Phulkas.

Do try making this recipe and share your experiences, comments, remarks and suggestions.

Thank you 💕