Methi Matar Malai with Tomato puree / Fenugreek peas in creamy sauce

By now I guess this is my third recipe with Methi. I always like bitter taste cause its better for your health too. That's the reason I always go for karela too. Methi has its own advantages so we have to include it in our day to day diet. This one is very east to make and you can get praise by your family members and by chance if you make it for your get together I am sure your guests will go home happily saying they will come back for more. Methi Matar Malai literally means methi and matar cooked in creamy gravy.so lets get started.

Ingredients:
2 bunch of methi (clean and wash and chopped yield about 3 cups)
1 onion
2 big spoon tomato puree
1 cup frozen peas (thawed)
1 can Evaporated milk  (I left with 3/4 milk only)
salt to taste
4 tsp   oil
1 tsp ginger garlic paste
1 tsp jeera
pinch of hing
1 tsp coriander powder
1 tsp garam masala
2 tsp chili powder
1 juice of lime


Method:
Cut and wash leaves. Add lime juice over leaves , mix it and keep aside for 15 minutes.
Heat oil in a non stick pan.
Add hing and jeera. When started to pop add onion in it.
Cook for 3 minutes.

Add tomatoes, ginger , garlic paste and cook for 5 minutes.
Squeeze water from methi leaves and add it to the pan.
Add coriander powder, red chili powder, peas and cover and cook for 4-5 minutes. make sure it does not stick to the bottom.
Add garam masala, salt and evaporated milk, mix well and bring it to boil.
You can decide how much creamy you want. This point you can add fried pieces of paneer also. I added crumble paneer.
Let it cook for 2 minutes.
Serve hot with rice or parathas.

You can add cashew paste instead of tomato puree and it gives richness in the dish.

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