Jain Methi Matar Malai_No onion _No garlic

First grind lotus seeds, cashew, ginger, green chilli in a mixer with some water to make the paste.

Heat the oil in a pan on medium flame.

Add whole garam masala in it when it changes colour.

Then add the paste of lotus seeds in it and fry till oil separates from it.

Add chopped fenugreek leaves and green peas in it; then mix salt and sugar in it.

Add little water in it.

And then cover and cook on low flame till the peas are soften, but stir occasionally.

Now mix milk and malai in a bowl, beat them properly till malai becomes smooth means lumps should not be there in the malai.

Add this beaten malai with the fenugreek leaves and peas in the pan; mix it properly and take one or two boil on high flame.

Do not overcook the malai because ghee may come out from it.

Then turn off the gas; sprinkle garam masala powder on the veggie and cover for 5-7 minutes.

Methi matar malai is ready. serve it hot with naan, roti or lachha paratha.