Methi matar malai

Punjabi cuisine is popular not only in other states of India butallover the world too.Tandoori chicken, stuffed parathas,paneer dishes, lassi,naans, dal curries are my favourite punjabi dishes(sure to be the favorites for most people). I have never been to punjab , don't have a punjabi friend either but love most of their dishes. Taken back by the taste of their rich and creamy gravies, I used to try cooking a few dishes at my home and now many has become regular.I was really surprised to read that punjabis cook rice occasionlly.... Read more abt their cuisine here.

Methi matar malai was one dish I wanted to try for a long time, but I was not sure how it would taste, as methi is a bit bitter,and as I had not tasted this dish before...

But beleive me ....it tasted sooooo good and I liked the richness in it.

This is my contribution to the RCI punjab Hosted by Richa of 'As dear as Salt'.

Ingredients

Methi leaves- 1 bunch cleaned and chopped finely

peas- 2 cups

Heavy or light cream- 1/2 cup

milk- 1/4 cup

oil- 2tbsp

ghee/butter- 1 tbsp

cumin seeds- 1/4 tsp

kasoori methi- 1/2 tsp

kitchen king masala- 1/2 tsp

salt- acc to taste

to grind

onion- 1 chopped roughly

poppy seeds- 1 tsp

cashews- 5

ginger- 1" piece

curd- 1 tbsp

turmeric powder- a pinch

green chillies- 5

cinnamon- 1 small piece

cardomom - 1

cloves- 3

Method

Heat ghee and oil in a pan and add cumin seeds, when it turns golden add the ground paste.

Fry for 3 to 5 mins till the raw smell of the onion disappears . Add the chopped methi leaves and peas. Fry for some time and then add the cream+ milk. Allow it to boil and add kasoori methi and kitchen king masala. Simmer the flame , cover it with a lid for 5 to 10 mins till the peas and methi are well cooked.Serve hot with rotis or parathas.

note

U can omit kasoori methi and kitchen king masala if u do not have it, but adding that gives a very nice flavour to the dish and tastes like restaurant food.