Low fat Methi-malai-matar/ Fenugreek and peas in cream

I fell in love with this combination, the first time I had it. As the name suggests, it is supposed to be full of fat since Malai or cream is one of the main ingredients in this dish. The low fat version came into existence only because I had unexpected guests and the only vegetable I had at home were frozen peas. Here is how it is made.

Ingredients:

Peas- 150 grams

Kasoori methi/ dried fenugreek leaves- 3/4th of a cup

Full cream milk- Half a litre

Cumin seeds- two pinches

Onion- 1 medium sized, chopped finely

Ginger- garlic paste- 1 teaspoon

Salt- to taste

Turmeric powder- 1/4th of a teaspoon or less

Coriander powder- 1/2 teaspoon

Garam Masala- a few pinches

Chilly powder- to taste

Oil 

Process:

Heat some oil in a kadhai. When the oil is hot, add cumin seeds and after they crackle add the ginger garlic paste. Fry for sometime and then add the chopped onions. 

Fry the onions till they are brown and then add the peas along with all the other dry spices. Reduce the heat and cover the kadhai. Let the peas cook till they are almost done.

Now add the milk and let it boil for a few minutes with the lid open.

Once the milk starts thickening, add the crushed dried fenugreek leaves and cook till you have achieved the desired consistency of the dish.

Some people like it with a slight grave while others prefer to have it with a very thick coating of milk/cream on the peas.
Serve it roti, rice or poori. (I sometimes just eat a few bowl-fulls just like that ;))

P.S.- If you want to make the normal/ non low fat version, just replace the milk with cream. Beat the cream well before adding and in this case, cream is that last thing you add.