Methi Matar Malai (Cashew Cream)

Ingredients

• 5 tbspButter + oil
• 1/4 tspCumin seeds (jeera)
• 1 pinchAsafoetida (hing)
• 2Whole dried red chillies
• 2Bay leaves
• 1/2 cupOnion, ginger, garlic paste
• 1 cupFresh methi (fenugreek) leaves, chopped
• 1 cupGreen peas
• 1Tomato, pureed
• 3 tbspCashew paste
• 2 tbspMilk powder
• 1/4 cupFresh cream
• 1/2 cupMilk
• 1 tspSugar
• 1/2 tspGaram masala
• to tasteSalt

Method

1. 1

   Heat butter and oil in a heavy-bottomed pan. Sizzle cumin, hing, dried red chillies and bay leaves for 15 seconds.

2. 2

   Add the onion-ginger-garlic paste. Cook on medium, stirring, until the paste turns a pale gold and the raw smell goes.

3. 3

   Add the chopped methi and sauté 2 minutes — fresh methi can be slightly bitter; sautéing it well tames the edge.

4. 4

   Stir in green peas and tomato puree. Cook 3 minutes.

5. 5

   Add cashew paste, milk powder, milk and cream. Simmer 5–6 minutes on low until the gravy is silky and oil rises to the top.

6. 6

   Balance with sugar, salt and garam masala. Rest 2 minutes off heat — the flavour deepens. Serve with naan or steamed basmati.