Photo Courtesy: Priya (my friend)
I still remember the smell and taste of the methi malai matar made by my Kamala paati... She is a real expert in this dish. Also, my friend Priya makes it really well. It is a wonderful North Indian curry and tastes great with chappatis (whole wheat Indian bread).
1 onion (1/2 of American sized onion)
1 and 1/4 cup peas
1 big tomato
1 inch ginger
4 green chillies
3-4 tbsp thick curds/ yogurt
1 sp khus khus
1/2 tsp jeera
1 bunch methi leaves ( big leaf variety)
oil 3 tsp
For the masala, you will need:
4 pepper corns, 2 elachi, cardamom, 2 cloves, 1 inch cinnamon and 1/8 tsp jeera
Chop cleansed methi leaves and saute in 1 tsp hot oil in a kadai for a few min. Once the leaves become soft, keep them aside. Precook peas separately. In a dry kadai, saute cinnamon, elachi, cloves, jeera and pepper. Dry grind together to a fine masala powder. Keep aside.
In a kadai, add oil , add the jeera seeds. When they crack add about 1/2 of a chopped onion and saute well. Meanwhile make a thick paste with a big piece (1/4 of an onion), cashews, khus khus, ginger, green chillies and curd. Add the paste to the sauted onions. Fry till the excess liquid is evaporated.
Chop one tomato and saute. Add enough salt and saute till almost dry. Now add the cooked peas and methi. Mix evenly. Add the masala powder and simmer for a few minutes... Serve with hot rotis/ chapatis.