Methi-Mutter-Malai

I tasted this for the first time at my friend's place.I would like to eat these kind of dishes once in a while because of the cream content in that.When i was hesitating to eat,my friend told me its completely fat-free,i was surprised by the appeal of richness in the dish which really does not have.She has told me her secret of making it rich by just using white sauce instead of cream.So from then onwards i followed the same way as she told me.I use cream only occasionally for parties,otherwise i use this white sauce regularly in this dish for my usual dinners.Yet,there is not much of compromise in taste.


Ingredients:
1 cup fresh/frozen green peas
1 Big Bunch Methi Chopped(approx 2 cups)
1/2 cup white sauce or 1/2 cup cream
1 onion Sliced
1 tbsp Ginger-Garlic paste
1/2 tsp jeera
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp Garam masala
3/3 cup milk
salt
oil

for white sauce:
1 tsp flour
1 tsp butter
3/4 cup milk

To grind:
1 onion sliced
1 tomato chopped
7-8 cashewnuts
1 tbsp khus khus
milk to grind
oil

Method:

Masala:
Heat oil,fry onion sliced,ginger-garlic paste,tomato and remove it aside and cool completely.Grind it along with the cashewnuts,khus khus and enough milk to a very smooth paste and keep it aside.

White sauce:(this is optional if using cream)
Heat butter,add flour and fry until it completely moistens,pour milk and stir continuously to avoid the lumps formation and cook until it forms a nice thick pouring consistency kind of sauce

Gravy:
In oil fry chopped methi until it reduces to one-fourth,add peas and fry for 3-4 mins.
Heat oil in a wide bottomed kadai,crackle jeera,sliced onions and fry until pink,add the ground mixture and fry for 2-3 mins.
Add all the dry masalas(red chilli powder,garam masala,salt,turmeric) and fry for a minute.Add the fried methi leaves and green peas,white sauce or Malai and mix everything.Add Milk to it to achieve the desired consistency.