To begin, clean and wash the methi. Chop and keep aside.

Heat 1 tbsp of oil in a pan. Add in the chopped onions and saute.

Once they begin to change color, add in the green chillies and ginger garlic paste. Cook for a minute. Do not brown. Remove and keep aside.

Allow it to cool. Add in curd and blend into a smooth paste. Add 2 tsp cornflour and mix well. Since we are not using cashew paste, this will ensure that the gravy does not curdle.

Heat 2 tbsp of oil in a pan. Add in the cumin seeds and allow them to crackle. Add in the chopped methi leaves and saute for 3-4 minutes.

Add in the blended masala and mix well.

Next, add in the peas along with salt to taste. Mix. Saute for a few minutes until the oil begins to appear on the sides.

Finally, add the cream and the garam masala powder. Keeping the flame on low, cook some more. Make sure you don’t boil the gravy after adding the cream or it might curdle. Check the salt and add more if required.

The Methi Matar Malai is ready to serve.Garnish with chopped coriander leaves and garam masala.