Methi mutter malai

Ingredients:

1 medium onion chopped

12-15 cashewnuts

1 cup methi (fenugreek), finely chopped

1 cup green peas boiled

100ml cream

1 teaspoon cumin seeds

2 green chillies

2 teaspoons chopped garlic

2 teaspoons chopped ginger

1 bay leaf

A piece of cinnamon

2-3 pods black pepper

2-3 pods cardamom

Oil

Salt

Garam masala

In a wok heat oil and add while spices. When fragrant add onion,green chillies, ginger and garlic and cook until translucent and soft.

Let cool. In a blender add the onion mixture and cashewnuts and grind to a smooth paste.

Chop methi finely and sprinkle some salt and leave aside for 15 minutes. Squeeze to remove water. This is to remove any bitterness from the methi.

In a wok heat oil and add cumin seeds when hot. Once they begin to crackle add the onion and cashewnuts paste and cook, stirring continuously until oil starts to leave sides. At this point the paste will start changing colour becoming slightly sand coloured. Add some water (not too much, about 1/4 cup should suffice), green peas and methi.

Add salt to taste, garam masala and cream and let simmer for about 5 minutes.

Serve hot with roti or paratha.