MALAI METHI MUTTER 2 !!!!!!

My today's recipe is MALAI METHI MUTTER. It's a Punjabi side dish that goes well with rotis/parotas/plain rice/jeera rice. I adopted this recipe from my favourite food blog VEG RECIPES OF INDIA. It was sooo yummy, so strongly recommand to try this recipe. 

INGREDIENTS:-

Main ingredients:-

fresh fenugreek leaves(methi leaves), chopped - 2 cups
fresh/frozen green peas, boiled - 1 cup
fresh cream/malai - 1 cup
ghee/oil - 2 tbsp
water - 1/4 or 1/2 cup
sugar - 1/2 tsp
salt to taste

Ingredients for the paste:-

onion, chopped - 1 medium
cumin seeds - 1tsp
garlic cloves, chopped - 3-4
ginger, chopped - 1inch
green chillies, chopped - 1 or 2
cashew nuts - 1/2 cup

METHOD:-

1: you will need 2 cups fresh methi/fenugreek leaves. pluck the leaves from the stem, wash the leaves in running water well to remove the mud impurities. drain and then chop the leaves finely.
2. take all the ingredients for the paste in a grinder or blender – namely 1 chopped medium sized onion, 1 inch chopped ginger, 3-4 chopped garlic cloves, 1 tsp cumin and 1-2 chopped green chilies & 1/2 cup cashew nuts. ( everytime when ginger & garlic mentioned in the recipe, what i do is i use readymade ginger-garlic paste+fresh peeled garlic).
3. prepare a smooth paste without any water. add very little water if required.
4. heat 2 tbsp ghee or oil in a pan or kadai and then add the paste to it.
5  fry the paste in ghee till it become aromatic. you don’t have to brown the paste. stir in between to ensure that the paste does not stick to the pan. if it does stick then add some water.
6. add the chopped fenugreek/methi and (¼ or ½ cup) water to the paste.(here, what i did is i made course paste of fenu greek leaves & added. In this way, we can reduce cooking time).
7. mix it well. simmer for some more minutes.
8. now add 1 cup boiled matar/peas and add 1 cup fresh cream/malai.
9. simmer for a some more minutes and lastly add some sugar as required and salt.
10. serve hot. 

HAPPY COOKING :))))))