In a mixer grinder, grind ginger, garlic, onion, tomato and cashew nuts to a smooth paste. Take a wok, add oil and heat it, add methi leaves and sauté for 5-7 mins. In a sauce pan add peas and water, boil for 5 mins till peas get softened.
Take the methi leaves out once completely cooked. In the same wok add oil and cumin seeds and let them crackle. Add fresh curry leaves. Add grinder purée and cook it well till it starts to leave sides.
Once cooked add red chilli powder, turmeric powder, coriander powder and salt as per taste. Mix and cook well. Add cream and cook again for few mins.
Add boiled peas and cooked methi leaves and water to adjust consistency and cook on low flame for 5 mins. Our creamy delicious Methi matar malai is ready to serve hot. We can eat it with rotis and rice.
