Methi Mattar Malai

So I have been taking a little heat (no pun intended) from my readers for posting infrequently. I am trying to make it up by providing a recipe that is sure to delight your tastebuds. Methi Mattar Malai is probably best described as "creamed peas" in English, but that title just doesn't do it justice. This is a dish that has a very rich taste. True to my other recipes, however, it is very easy and quick to make. Once you grind and powder the appropriate ingredients, it takes about 10 minutes to make. If you don't add any spice to it, the kids tend to love it. With a little spice, however, you are sure to receive rave reviews from your guests. Let me know what you think. The ingredients here make a dish that is usually good for about 3-4 people with other dishes also being served. This is a saucy dish so it pairs well with a dry vegetable.

Ingredients:
- 1 cup boiled green peas
- 1/2 cup heavy cream (unsweetened)
- 1 bunch methi (fenugreek) leaves washed in salt water and chopped (I usually just use one bar of the frozen methi found at Indian stores since washing and chopping methi is otherwise a chore. Note, this is a major ingredient so do not leave it out.)
- 3 tbsp. ghee or butter
- salt to taste
- 1/2 tsp. cumin seeds
- 1 pinch asafoetida (hing)
- 1 cardamom (*this is an important ingredient in getting the right flavor)
- 2-3 cloves (*this is an important ingredient in getting the right flavor)
- 1/2" stick cinnamon (*this is an important ingredient in getting the right flavor)
- 1 small onion
- 1 tbsp. khuskhus (poppy seeds)
- 1-1/2 tbsp. cashew nuts
- 1 tbsp. yogurt
- 1 tsp. sugar
- 2-3 green chillies (optional, but without any chillies it tastes more like creamed peas)
- 1/2" ginger (or about 1 tsp. ginger paste)

Method:
1. Make a paste out of the onion, poppy seeds, cashewnuts, yogurt, sugar, chilies (if you are using them) and ginger. I usually do this with my mini-cuisinart.
2. Powder together the cardamom, cloves, and cinnamon (this is where my clean coffee grinder is very handy).
3. Heat ghee, add cumin seeds and, when they start to crackle, the asafoetida.
4. Immediately add onion paste and stirfry for 2-3 minutes.
5. Add the powdered spices.
6. Stir, add peas, methi and heavy cream.
7. Add all other ingredients.
8. Boil for 2-3 minutes or till gravy thickens.
9. If the gravy feels too watery, sprinkle a dash of all purpose flour and stir. If it is too thick, add a few tbsp. of milk.
10. Serve hot with naan, parathas, rotis, rice, etc.