Methi malai matar (Green peas, fenugreek leaves in a creamy gravy)

Ingredients:

Fenugreek leaves          - 3 cups (cleaned & cut fine)
Green peas shelled           - ½ cup
Onion               - 1 big, cut into cubes
Cauli flower (optional)  - 3 small flowerettes

Milk cream (malai)        - ½ cup

Gram flour (besan)        - 2 tea spoons

Green chilli   - 1
Oil                    - 2 teaspoons

Cumin              - ½ tsp

Cloves              - 3

Cardamom       - 2

Salt to taste

Sugar   - 2 to 3 tsp

Method:

Boil 2 cups of water with the cauli flower and cut onion till the onion pieces turn transparent.

Take out the cauli flower and onion pieces, and drop the shelled peas into the same water and let it cook. Meanwhile, cool and grind the cooked cauli flower and onion, with the green chilli.

Drain the cooked peas and keep aside.

Don’t throw the water in which it is cooked, we will use it in the gravy.

Heat oil in a pan; add cumin, cloves and cardamom. Add the fenugreek leaves and sauté.

Meanwhile, mix the besan in the milk cream. Add this and the ground onion to the fenugreek leaves, along with salt and sugar.

Top it up with the water in which peas were cooked.

Cover and cook for 5 minutes.

Add the cooked peas and simmer for five minutes.