Methi Malai Mutter

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Methi Malai Mutter, as the name suggests is a very rich gravy made from fresh cream, fenugreek leaves and indian spices. This dish is bit on the sweeter side, however very flavourful with creamy, delicious and smooth texture gravy.
Ingredients:
400 gms fenugreek leaves, cleaned and chopped
3/4 cup green Peas 
10-15 cashews
2 medium chopped onions
1 inch giger
1 tbsp ginger-garlic paste
1 tsp jeera/cumin seeds
2-3 medium spicy very finely chopped chillies
1 tsp kashmiri red chilli powder
1 tsp tikkha red chilli powder
 1/2 tsp amchur/dry mango powder
1/2 tsp cinnamon/dalchini powder
1/2 tsp nutmeg/jaiphal powder
1 tsp green cardamom/elaichi powder
1 tbsp kasuri methi powder
1 cup fresh cream
Salt as per taste

 Recipe:
1. Blanch the chopped methi leaves in the boiling water and immediately put it in the cold water to maintain the green colour. Keep it aside.
2. Boil the green peas and then put them back to cold water to maintain the color. Keep it aside.
3. Boil 1 inch ginger, 10-15 cashews, chopped onions and chopped green chillies in 2 cups water for 5 mins. Once completely cooled, blend them to smooth paste. Keep it aside.
4. In a kadai, take little oil add little jeera seeds. Once it splutters add the ginger-garlic paste. Saute it well. To this add red chilli powders, amchur powder, dalchini powder, nutmeg powder. Saute well.
5. Add blended cashew paste and boiled peas and mix well. Let it simmer for 2 mins.
6. Now time to add fresh cream. Beat the cream to smooth texture before adding.
7. To this add the methi leaves and mix well.
8. Bring the gravy to boil. Add the elachi powder and kasuri methi powder from above and switch off the flame. Do not mix these spices. Keep the kadai closed and let the spicy leave the its aromatic flavour to the gravy. Mix the spices to gravy just before serving.
9. Enjoy it with hot gheewale phulkas and boondi raita.

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