To begin, clean, chop, and wash the fenugreek leaves (methi). Keep aside.
Heat a tbsp of oil in a pan. Add in the chopped onions and saute.
Once they begin to change color, add in chopped green chillies and ginger garlic paste. Cook for a minute. Do not brown. Remove and keep aside.
Allow it to cool. Add in the curd and blend into a smooth paste.
Add cornflour and mix well. My kitchen is a nut-free kitchen. Since we are not using cashew paste, this will ensure that the gravy does not curdle.
Heat 2 tbsp of oil in a pan. Add cumin seeds (jeera) and allow them to crackle. Add in the chopped methi leaves and saute for 3-4 minutes.
Add in the blended masala and mix well.
Next, add pre-boiled peas along with salt to taste. Mix. Saute for a few minutes until the oil begins to appear on the sides.
Finally, add cream and garam masala powder. Keeping the flame on low, cook some more. Make sure you don’t boil the gravy after adding the cream or it might curdle.
Check the salt and add more if required.
The Methi Matar Malai is ready to serve. Garnish with chopped coriander leaves and garam masala powder.