Methi Matar Masala

I came across the delicious recipe for Methi Matar Malai at Mahimaa's blog. I made few changes to it by adding tomatoes, using cinnamon stick, cloves for tempering and I didn't have half & half so just added 2% milk instead. Since I didn't add any cream, I just wanted to drop the 'malai' part from the name and just called it Methi Matar Masala. Thanks a lot Mahimaa for the wonderful recipe.
It tasted sooo good with chapathis and definitely is a great way to eat Methi.
Ingredients:
Methi- 1 bunch (1 cup)
Frozen green peas- 1 cup
Grated ginger & garlic- 2 tbsp
Turmeric powder- 1/2 tsp
Chilli powder- 1 tsp
Garam masala powder- 1 tbsp
Coriander powder- 1 tbsp
Green chilly- 1
Onion- chopped-1
Tomato- 1
Salt to taste
yogurt- 1 tbsp
2% milk -1/2 cup
Kasoori methi (Dried Fenugreek) leaves- 1 tsp
For tempering:
Cumin seeds- 1 tbsp
Cinnamon stick - 1
Cloves- 2
Oil
Method:
Heat oil in a pan and add the tempering items. When the cumin seeds begin to crackle add the chopped onions, green chilly & ginger garlic paste and saute till onion turns light golden brown. Now add the methi leaves and saute well. Then add the frozen green peas, salt,turmeric powder, chilli powder, coriander powder & garam masala powder. Saute for 1-2 mins and then add the 1tbsp of yogurt. Add some water and cook for a min. Now add the 1/2 cup 2% milk and slow cook for 5 more mins. You will get a creamy gravy at this stage. In the end add some crushed Kasoori methi and serve hot with chapathis.