First, wash the peas and boil them for 5 minutes, then set aside.

Finely chop the fenugreek leaves, blanch them for 5 minutes, drain, and set aside.

Now, to make the vegetable gravy, heat oil in a pan and sauté garlic, green chilies, and ginger. Then add the chopped onion and sauté until the onion is soft and light pink. Add black peppercorns and chili flakes, and let it cool.

Add the soaked cashews and grind everything into a smooth paste.

Now, heat oil in a pan, add cumin seeds, and let them splutter. Then add the prepared gravy and cook while stirring for 5 minutes.

When the gravy starts releasing oil from the sides, add fenugreek leaves and mix well. Then add fresh cream and cook while stirring for 2 minutes.

Add salt, sugar, garam masala, and red chili powder. Then add the boiled peas and cook on low heat while stirring for 5 minutes.

When the curry becomes creamy, turn off the heat. Methi Matar Malai is ready. Serve it with roti, paratha, or naan.

Delicious Methi Matar Malai