Clean,wash and cut method leaves. Sprinkle and mix 1/2 tsp salt with the leaves and keep aside for 10 minutes. Squeeze and discard the bitter water.{optional}

Take the ingredients of masala paste and grind with 2 tbsp water to fine paste.

Heat 2 tbsp cooking oil in a kadhai. Add 1/2 tsp cumin seeds and allow to crackle. Then add the methi leaves and sauté on medium flame for 3 minutes.

To the same kadhai, add the remaining 1 tbsp cooking oil. To the hot oil, add chopped onions and sauté till translucent.

Now add the ground masala paste with 2 tbsp water. Sauté on medium flame for 2 minutes, stirring occasionally.

Then add the tomato paste to the kadhai, add prepared dry masala powder. Mix well and cook on low flame,till oil separate from masala.

Now add boiled and air dried green peas, sauteed methi leaves, salt and sugar, milk and cream. Cook on a medium flame till the gravy started thickening.(2 -3 minutes approximately). Stir occasionally.

Serve hot methi mutter malai and parantha.
Thanks