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Preparation Time : 10
Cook Time : 20
Total Time : 30
methi, roughly chopped 1.5 cups
green peas, frozen or fresh 3/4 cups
heavy cream 1/2 cups
milk 1/4 cups
water 1/2 cups
cumin seeds 1 tsp
onion, medium 1 nos
broken cashews 1.5 tbsp
green chili 1 nos
ginger 1/2 inch
garlic cloves, big 2 nos
cardamom 2 nos
poppy seeds, khus khus 1 tsp
oil or ghee garam masala, to sprinkle coriander leaves 3 tsp
Remove methi leaves from their stem, rinse thoroughly and chop them roughly. Set aside.
Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle. Add green chilli, chopped ginger and garlic. Saute for a minute or two.
Add the roughly chopped onion, broken cashews and poppy seeds (khus khus).
Saute for 2-3 minutes or till the onions are translucent and cashews softened.Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.Blend to a smooth paste. Set aside.
In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.
Add milk and water and give a good mix.Once it comes to a little boil, add the chopped methi leaves and mix.
Add the boiled green peas and mix.Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.Sprinkle some garam masala on top and switch off the heat.
Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.
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