Methi Malai Mattar - No Onion No Garlic

This is a special gravy which is a combination of Methi , Peas and Sugarless Khoya / Mawa blended with mild spices so kids will definitely love it

Part 1

• Methi leaves - 2 cups
• Green peas - 1 cup
• Mawa / Sugarless Khoya - 1/2 cup

Part 2 - Tadka

• Ghee - 1 tablespoon
• Cumin seeds/ Jeera - 1 teaspoon

Part 3 - Tomato Paste

• Tomato - 3 nos
• Cashews - 10 nos
• Green Chilly -3
• Ginger - a small piece

Grind these ingredients to a thick paste without adding water

Part 4 - Crushed Garam Masala

• Cinnamon stick - 1 small piece
• Pepper - 8 nos
• Cardamom - 2 nos

Coarsely powder these ingredients

Part 5 - Powders

• Coriander Powder - 1 teaspoon
• Kashmiri Chilly Powder - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 2 teaspoons

Method
Step 1 - Peas and Methi Leaves

• In a small vessel boil water and cook peas in it.Once done take it out and keep it aside
• Do not discard the water . In the same water add chopped methi leaves and cook for 2 minutes
• Filter the water and keep it aside.Again do not discard it

Step 2 - Tadka and cooking tomato paste

• Heat  ghee in a kadai
• Season with jeera
• Pour the tomato paste and cook till the raw smell goes
• Add the coarsely powdered garam masala,turmeric,  corainder powder and kashmiri chilly powder.Mix well
• Add crumbled mawa and mix well

Step 3 - Methi Malai Mattar

• Allow the mawa to blend with tomato paste and spices for atleast 5 minutes
• Now add the cooked peas and methi.Also pour the water used for cooking them
• Put salt and cook for 2 minutes

Methi Malai Mattar is ready.Serve it with Rotis