Methi Matar Malai (White Gravy)

Ingredients

• 3 tbspOil + ghee
• 1Bay leaf
• 6–7 totalCloves + green cardamom
• 1 tspGinger-garlic paste
• 1 cupKasuri methi, soaked in warm water
• 1/2 cupGreen peas
• to tasteSalt
• 1/2 tspBlack pepper
• 1/4 tspAll-purpose seasoning masala
• 1 cupWhite gravy base (see recipe)
• 1/2 tspSugar
• 2–3 tbspFresh cream
• 1 tbsp eachKhoya + milk powder (optional)

Method

1. 1

   Soak kasuri methi in warm water for 10 minutes. Drain and squeeze dry. (If using fresh methi, blanch instead.)

2. 2

   In a fry pan, heat oil + ghee. Sizzle bay leaf, cloves and cardamom for 30 seconds. Add ginger-garlic paste and cook 30 seconds more.

3. 3

   Add the methi and fry 5 minutes — the goal is to drive off raw bitterness and let the leaves take on a deep green-brown.

4. 4

   Tip in green peas. Salt, pepper and the seasoning. Stir for a minute.

5. 5

   Pour in the white gravy base. Add sugar to balance the methi. Simmer 5 minutes on low.

6. 6

   Stir in cream (and the optional khoya + milk powder for extra body). Rest 2 minutes off heat — methi-matar always tastes better after a short rest. Serve with rumali roti or kulcha.