I love this gravy with it’s creamy texture and distinct flavour. However, since it is too rich a gravy to indulge in often, I make it only once in a bluemoon.
By the time I could take the picture, the matar started sinking to the bottom 😦 The actual gravy was much more dense with methi and matar than it looks here. Next time around, I should remember to use a more flat dish for such gravies. This picture is the best I could do with the sinking matar! 😉
- Onions – 4-5 nos (medium sized, cut into 1″ cubes)
- Methi leaves – 1 bunch (medium sized, cleaned and finely chopped)
- Shelled Peas (fresh/frozen) – 200 gms (cooked with salt and drained from water)
- Garlic – 5-6 pods
- Ginger – 1 small piece
- Jeera/ Cumin seeds – 1 tsp
- White pepper powder – 1/2 tsp (optional; i.e., if you want to render it spicy)
- Garam Masala – 1/2 tsp
- Jeera powder, Dhaniya powder, Methi powder, Amchur powder – 1/4 tsp each
- Khus-khus – 1 tsp
- Cashew kernels (full) – 12 nos
- Salt – to taste
- Fresh Cream – 2 tbsps
- Cooking Oil – 1 tbsp (for sautéing the onions) + 1/2 tsp (for the gravy) + 1/2 tsp (for the methi)
- Heat 1 tbsp cooking oil (I use Olive oil or Rice Bran Oil) in a wok (kadai). Once the oil has heated, add the cubed onions and sauté on a low flame, taking care not to burn the onions. The onions should be tender looking after sautéing.
- Once sautéed, remove from stove and allow to cool.
- Make a smooth paste of the sautéed onions, garlic and ginger.
- Heat 1/2 tsp oil in the wok and fry the methi leaves. Once done, transfer the methi to another dish and keep aside.
- Heat 1/2 tsp oil in the wok. Once the oil is hot, add the cumin seeds and allow to splutter.
- Add the onion-ginger-garlic paste. Add all the powdered spices and salt.
- Stir well. Keep on low flame and allow to season for 10-15 minutes.
- Once this gravy has lost the raw smell, add the cooked peas. You may want to add some warm water to adjust the consistency of the gravy. Keep on low flame and allow to season for another 10-15 minutes.
- In the meanwhile, fry the khus-khus for 2 minutes on a low flame. Once you get the aroma of khus-khus, remove from flame.
- Make a dry powder of the roasted khus-khus and cashew kernels. Once you get a fine powder, add little water and run again in the mixer to get a smooth paste.
- Now, add the khus-khus – cashew paste. Allow to season for 10 minutes. This is when the gravy turns to the lovely, creamy colour of Malai!!
- Add the fresh cream. (I used the cream from my previous day’s milk)
- Lastly, add the fried methi leaves. Stir well and remove from flame. (The reason why I add the fried methi leaves in the end is just so that the dish does not turn out being bitter).
- Garnish with a dash of fresh cream and serve hot with straight-from-the-pan Rotis!