Methi Matar Malai

🔥 Prep

• Rinse 150 g fresh methi leaves, pat dry, and roughly chop them.
• Use 100 g green peas (thaw if frozen).
• Peel and finely chop 1 pc onion.
• Soak 10 cashew nuts in 50 ml warm water for 5 minutes, then drain and blend with 2 tbsp water to a smooth paste.
• Measure out 100 ml cream, 1 tsp ginger‑garlic paste, 1.5 tbsp butter, 1 tsp salt, and 100 ml water.

🔥 Cook

• 1. Heat 1 tbsp butter in a pan over medium heat; sauté the chopped onion until translucent (3‑4 minutes).
• 2. Add the ginger‑garlic paste and cook for 1 minute until fragrant.
• 3. Stir in the cashew paste and sauté for 2 minutes on medium‑low heat.
• 4. Add the chopped methi leaves and green peas; mix and cook for 3‑4 minutes until the leaves wilt.
• 5. Pour in 100 ml water and add 1 tsp salt; bring to a gentle simmer (medium heat) for 5 minutes.
• 6. Reduce heat to low, stir in 100 ml cream, and simmer for 2‑3 minutes until the sauce thickens and turns creamy.
• 7. Taste and adjust seasoning if needed; optional: add a pinch of sugar for extra sweetness.
• 8. Turn off the heat and let the curry rest for 1 minute before serving.

🔥 Serve

• Transfer the Methi Matar Malai to a warm serving bowl and garnish with a drizzle of extra cream or a few whole cashews.
• Serve hot with freshly baked naan, roti, or steamed basmati rice.
• Pair with a side of sliced onions and lemon wedges for a bright contrast.