Heat oil in a pan. Add cumin seeds and allow them to sputter. Now add chopped onion and chopped ginger and garlic. Saute for 5 minutes till they are lightly cooked. Add chopped green chillies and saute for 3 minutes more. Cool and blend to a paste.
Take this paste in a pan. Add fresh fenugreek leaves and cook for about 3 minutes. Now add some water to thin down the curry. Add fresh cream along with cashew powder (or paste made with 3-4 tbsp. cashews) and green peas together. Your curry will instantly become thick and creamy. Add salt and sugar. Simmer on low heat for 5 minutes.
Your methi matar malai is ready. Serve hot with rotis or rice.
Notes
Use fresh fenugreek leaves only.
You can use any cream. I used store bought cream.
This recipe uses very mild spices and mostly lets the flavour of the ingredients shine through.
Adjust the sugar used to balance the bitterness of methi or fenugreek leaves.
You can thin down the curry if you don’t want it too thick.
It is a rich curry so a small serve goes a long way.