Methi-Mutter-Malai

The first time I tasted this dish was at a friend's place and it was just unbelievably good! It has the signature methi taste in a rich, creamy gravy, with a hint of cinnamon and cardamom. I got the recipe from my friend and adapted it to suit my cooking style.

Ingredients:

1 bunch of fresh methi leaves, coarsely chopped

1 cup peas (I used frozen)

1 green chilli, chopped

half a cup of unsalted cashew nuts, ground to a coarse powder

half a cup of heavy cream

1 cup or so of either milk or water

2 pieces of moti elaichi

garam masala

red chilli powder

haldi

salt

oil

1. Heat oil in a karahi and add the chopped methi. Saute for about 5 mins till it gets fragrant.

2. Add the peas and the chopped green chillis to it and saute for 2 more minutes.

3. Add the moti elaichi, a pinch of garam masala, red chilli powder (if desired), a pinch of haldi and salt.

4. Add the heavy cream and stir for a few minutes on low heat. If the gravy is too thick, add some milk or water. Cook for about 5-6 mins, till the peas are cooked.

I served this with garma garam home made tandoori rotis and it was a big hit!