3 - 6Green Chilli, (based on ur preferred spiciness)
10 - 12Cashew
1Cinnamon, small stick
2 - 3Cloves/ Lavang
1 - 2cardamom elaichi
Instructions
Pluck , clean ,wash and chop methi leaves.
Take onion , ginger, garlic, green chilli , cashew ,jeera , elaichi , cloves and cinnamon in a mixer jar and grind to a very smooth paste adding very little water.
Take a kadai or pan . Heat butter + oil .Add cumin seeds and bay leaf. Let cumin seeds splutter.Add onion and saute till slightly browned.
Next add the onion cashew paste and saute till the raw smell goes . Be careful not to over fry it.
To the sautéed masala add chopped methi leaves ,little kasoori methi and turmeric.Sauté for 1-2 mins.
Add milk , water ,salt and semi cooked peas to it . Mix well . Close and cook on low flame so that peas and methi are cooked properly. Stir in between .
Now add garam masala masala.
Lastly add fresh cream , Mix well ,simmer and bring just to a boil . Switch off .
Serve hot methi matar malai with chapathi , naan , Kulcha etc.
Notes
After adding cream don't boil much . They will curdle .
Cashew paste is very important here as they give a nice texture . you can add few almonds too .
If your peas are very tender no need to pre cook . You can add it directly .
if you don't have fresh methi leaves you can do it with just kasoori methi by adding more of it.
If you want you can increase Fresh cream ( Malai ) quantity .