Methi Matar Malai with Butter Naan

Instructions

1. 1

   Blanch the Methi Leaves

   • Bring 4 cups of water to a rolling boil in a pot. Add 1/2 tsp of salt.
   • Add the chopped methi leaves and blanch for exactly 2 minutes to reduce bitterness.
   • Immediately drain the leaves and transfer them to a bowl of ice-cold water to stop the cooking process and preserve their vibrant green color.
   • Once cooled, squeeze out all excess water from the leaves and set aside.
2. 2

   Prepare the Onion-Cashew Paste

   • In a saucepan, combine the roughly chopped onions, cashew nuts, and 1.5 cups of water.
   • Bring the mixture to a boil and cook for 10-12 minutes, or until the onions are soft and translucent.
   • Drain the water completely and allow the onion-cashew mixture to cool down.
   • Transfer the cooled mixture to a blender and grind into a very smooth, fine paste. Do not add any extra water.
3. 3

   Temper the Whole Spices

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom.
   • Sauté for about 30-40 seconds until they become fragrant.
4. 4

   Sauté the Gravy Base

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the prepared onion-cashew paste to the pan. Cook on a low-medium flame for 8-10 minutes, stirring frequently to prevent sticking.
   • Continue cooking until the paste thickens, darkens slightly, and begins to leave the sides of the pan.
5. 5

   Incorporate Vegetables and Spices

   • Stir in the coriander powder, turmeric powder, and 1 tsp of salt. Mix well and cook for another minute.
   • Add the blanched methi leaves and green peas. Sauté for 2-3 minutes, ensuring everything is well combined.
6. 6

   Simmer the Curry

   • Pour in 1 cup of water, or adjust the quantity to achieve your desired gravy consistency. Stir well to combine.
   • Bring the curry to a gentle simmer. Cover the pan and let it cook for 5-7 minutes, allowing the peas to become tender and the flavors to meld together.
7. 7

   Finish with Cream and Seasonings

   • Reduce the heat to the lowest setting. Stir in the sugar, garam masala, and crushed kasuri methi.
   • Slowly pour in the heavy cream while stirring continuously to integrate it smoothly into the gravy.
   • Gently heat for 1-2 minutes. It is crucial not to boil the curry after adding cream to prevent it from curdling.
   • Turn off the heat, cover the pan, and let the curry rest for 5 minutes before serving hot with naan or roti.