To start preparing the recipe of Methi Malai Matar, first of all we will make the dry Masala. Add green cardamom, carnation nails, cumin seeds, whole black pepper grains, cinnamon stick, bat and black cardamom in a blender and prepare ground spices and keep it aside.
Then, add some water to a pan on the heavy bottom and let it boil. Once you start boiling the onion, anachds, green chillies, garlic and ginger with boiling water.
Once boiled, drain the water and make a boiled onion, anacardi, green peppers, ginger and cloves of garlic and keep it aside.
Subsequently, we will hurry the leaf of Greek leaves to improve the color of the dish. Add meti leaves to hot water in a pan. After a minute, add it to cold water for about 2 minutes.
Now drain the water and squeeze any remaining water in Methi and keep it aside.
Heat the gi in a wok or a pan on the heavy bottom, add a pasta to the wet ground and cook it for 5 minutes until La Spezia starts released oil.
Now add green peas and milk, let it cook for another minute.
Add dry spices powder that we made before and in coriander powder. Mix well and cook for another 3-4 minutes over medium heat.
Now add bleached Methi, salt, sugar, mix well and cook for another 2 minutes.
If you find too thick consistency, you can adjust by adding milk.
Add the cardamom powder, Kasuri Methi and Crema, mix well and cook for another 2-3 minutes. Serve hot.
Serve the recipe of Methi Malai Matar together with the Thoran beetroot, Boondi Raita and Tawa Paratha for lunch or dinner on weekdays.
