On the washed methi leaves sprinkle salt mix and set aside for 10 minutes.
After 10 minutes squeeze out the water from the methi leaves then chop the leaves. This helps in getting rid of the bitterness of the leaves.
To make the onion paste:
Heat the oil in a kadhai/wok saute’ whole spices (cinnamon, cloves, peppercorns, cardamom) till you get a nice aroma.
Add and sauté ginger, garlic and green chillies. Be careful not to saute’ too much and change the colour of the spices.
Add onions and fry till they are soft and translucent. Let it cool down a bit.
Add the onions mixture and cashew nuts to the chutney jar and grind to a smooth paste.
To make the Methi Malai Matar:
In the same kadhai/wok heat the oil and add the jeera seeds.
Once the jeera splutters add the green peas and chopped methi leaves, salt and garam masala.
Mix well and add the onion paste.
Add water and bring to boil. Adjust the thickness to your taste, check the seasoning.
Stir in the well beaten cream, simmers for a minute or 2. Switch off the flame. cover and let the flavours mingle.
Serve hot with roti, naan, paratha.
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