Methi-Matar-Makkai-Malai (Fenugreek-Peas-Corn in Cream)

I'd prepared this long back based on a recipe from a Sify eBook that I'd downloaded. I completely forgot about this preparation and the recipe till I opened my fridge to find all the ingredients staring at me. I found the e-Book in my old hard disk that had all but died.

Ingredients

1. Methi Leaves - 2 small bunches


2. Corn - 1 cup


3. Frozen Peas - 1 cup (They cook well and do not run color like the other varieties available)


4. Kasoori Methi -  1 tblsp


5. Jeera - 1 tsp


6. Asafoetida - 1 pinch


7. Green Cardamom - 2


8. Cloves - 4-5


9. Cinamon Stick - 1 inch piece


10. Onions - 2 big


11. Green Chilly - 4-5 (as per your spice requirement)


12. Cashew Nuts - 1 tblsp


13. Poppy Seeds (Khus Khus) - 1 tsp


14. Sugar - 1 tsp


15. Ginger - 1 inch piece


16. Curd - 2 tblsp


17. Malai - 200 ml tetra pack carton


18. Oil - 2 tblsp

Method

1. Soak Methi in salted hot water for 15 minutes


2. Soak cashew nuts in warm water.


3. Thaw Corn and Peas (I microwaved for 2 mins)


4. Dry Grind cardamom, cinamon and cloves and set aside.


5. Grind cashews and khus khus together.


6. Add ginger, garlic, curd, onions and sugar to the paste and gind again.


7. Heat oil in a pan.


8. Splutter Jeera and add asafoetida.


9. Add ground paste and powder and fry till the raw smell disappears.


10. Add corn, peas and methi and mix well.
    
    [caption id="attachment_131" align="alignright" width="300" caption="Methi Matar Makkai Malai"][/caption]


11. 
    
    Add salt, kasoori methi and a little water and allow to boil.


12. 
    
    Beat Malai well and add to the gravy.


13. 
    
    Boil till it thickens and serve

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  [caption id="attachment_132" align="alignleft" width="300" caption="Finally made!"][/caption]