Methi Malai Matar, Taftan and Jeera Rice

Instructions

1. 1

   Prepare Methi and Peas

   • Bring a pot of water to a boil. Add 0.5 tsp salt and the chopped methi leaves. Blanch for 2 minutes to reduce bitterness.
   • Immediately drain the methi and transfer to a bowl of ice-cold water to stop the cooking process and preserve its vibrant green color.
   • After a minute, drain the methi again and squeeze out all excess water. Set aside.
   • If using fresh green peas, boil or steam them until tender, about 5-7 minutes. If using frozen, thaw them.
2. 2

   Create the Cashew-Onion Paste

   • Heat 1 tbsp of oil in a pan over medium heat. Add the chopped onions, soaked cashews, ginger, garlic, and green chilies.
   • Sauté for 5-7 minutes until the onions are soft and translucent. It's important not to let them brown to maintain a white gravy.
   • Remove the mixture from the heat and allow it to cool down completely.
   • Transfer the cooled mixture to a blender. Add 3 tbsp of water and grind to a very smooth, creamy paste.
3. 3

   Cook the Gravy Base

   • In the same pan, heat the remaining 1 tbsp of oil over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom.
   • Sauté for about 30-40 seconds until the spices become fragrant.
   • Pour in the prepared onion-cashew paste. Reduce heat to low-medium and cook, stirring continuously, for 8-10 minutes until the paste thickens and starts to leave the sides of the pan.
   • Add the turmeric powder and coriander powder. Sauté for another minute until the raw aroma of the spices disappears.
4. 4

   Combine and Simmer

   • Add the blanched methi leaves and cooked green peas to the pan. Mix gently to coat them well with the paste.
   • Pour in 1 cup of water, add 1 tsp salt and the sugar. Stir everything together to combine.
   • Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld together.
5. 5

   Finish with Cream and Serve

   • Reduce the heat to the lowest possible setting. Slowly stir in the heavy cream until well incorporated.
   • Sprinkle in the garam masala and crushed kasuri methi. Mix gently.
   • Simmer for just 1-2 more minutes. Do not let the curry boil after adding cream, as it may curdle.
   • Turn off the heat. Let it rest for a few minutes before serving hot with naan, roti, or jeera rice.