Delicious and tasty methi matar malai to go with hot rotis or parathas. It is very healthy and at the same time very tasty making it a perfect recipe for kid’s lunch box favourites. 

Ingredients:

• 1 tablespoon oil
• Chopped methi leaves
• 2 chopped tomatoes
• 3-4 green chillies 
• 1 inch ginger
• 4-5 cloves of garlic
• 4-5 cashews
• One cup of boiled peas
• Water as required

Seasoning:

• 1 tablespoon oil
• 2-3 green cardamom
• 2 black cardamom
• 4-5 black pepper balls
• 2 cloves
• Small cinnamon stick
• Chopped onion
• Tomato paste
• 1 tablespoon Bhoj Masale sabji masala
• 1 tablespoon coriander powder
• ½  tablespoon red chili powder
• ½ tablespoon turmeric powder
• Salt as required
• ¼ cup water

For garnishing:

• ½ cup of fresh cream
• Roasted kasuri methi
• Coriander leaves

Instructions:

1. Cook the methi: Heat 1 tablespoon of oil and add the chopped methi leaves to it. Saute it for 3-4 minutes.
2. Grind for the paste: Take 2 chopped tomatoes, 3-4 green chillies, 1 inch ginger, 4-5 cloves of garlic, 4-5 cashews and water as required in a mixer and grind it to a fine paste.
3. Prepare the masala: In a pan, heat some oil and add 2-3 green cardamom, 2 black cardamom, 4-5 black pepper balls, 2 cloves, a small cinnamon stick, chopped onion, the tomato paste prepared, 1 tablespoon Bhoj Masale sabji masala, 1 tablespoon coriander powder, ½  tablespoon red chili powder, ½ tablespoon turmeric powder and salt as required and mix well. Cover and cook for 5-7 minutes.
4. Add all ingredients: Add 1 cup of boiled peas and the methi prepared to the gravy and mix well. Adjust water as required. Cover and cook this for 4-5 minutes.

Tips:

• Always cook the methi leaves separately before adding it to the gravy.