Methi malai mutter

I always to try to have green leaves / leafy vegetable in some form atleast once a day. So, here is another most like-able dish and very easy to prepare. Adapted from rakskitchen.

Ingredients:
2 c coarsely chopped fresh methi leaves
1 c boiled green peas (when using frozen peas, heat it for 3 mins in a cup of water and strain)
1/2 c light cream
3/4 c milk
1 tsp cumin seeds
1/8 tsp turmeric powder
1/2 tsp sugar
1 tsp olive oil
Salt as needed

Gravy:
1 medium size sliced white onion (if you use pink color, the gravy would be slightly dark in color)
1 inch cinnamon
2 cloves
2 garlic cloves
1/2 inch ginger
2 green chillies (or as per intended spice level)
2 tsp oil
10-15 shelled almonds

Method:
For gravy

1. Heat oil in a pan. Add cloves and cinnamon. Once they crackle, add onions and heat until they blanch.
2. Then add garlic, ginger, green chillies.
3. Heat for 3-4 mins. Turn off the stove.
4. Once this mixture cools down, take it into a grinder. Add the almonds. Grind all of this into a fine paste.

For sabji

1. Heat oil in a pan. Add cumin seeds. Once they crackle, add the gravy paste to it.
2. Let it fry until the raw smell is gone. Then add the methi leaves and mix well.
3. Now add salt, turmeric and sugar.
4. Mix well. Heat for 2-3 mins.
5. Add milk and heat for another 3-4 mins.
6. Add peas and cream. Mix well.
7. Heat for another 3 mins.
8. Serve with roti and salad. Enjoy.