In a pan, heat 2 tbsp ghee. Add 1 cup of green peas and a pinch of salt. Sauté over medium flame until the peas slightly soften. Transfer them to a bowl.

In the same pan, add 2 cups of chopped methi leaves and a pinch of salt. Sauté and then remove into a bowl.

In a blender, combine 2 chopped tomatoes, 1 green chili, 1-inch ginger, 5-6 garlic cloves, and 7-8 soaked cashews. Grind into a smooth paste without adding water. Set aside.

Heat 3 tbsp oil and 1 tbsp ghee in a pan. Add 1 tsp cumin seeds, 1-inch cinnamon, 2-3 cardamom pods, 1 bay leaf, 2 dry red chilies, and a pinch of hing. Sauté the spices.

Add chopped onions and sauté until they turn slightly golden brown.

Reduce the heat, add ½ tsp turmeric powder, 1.5 tbsp Kashmiri red chili powder, 1.5 tbsp coriander powder, 1 tsp cumin powder, and some hot water. Sauté the masala until the oil separates from the sides.

Add the previously prepared tomato paste and salt. Cover and cook the gravy until the oil separates from its sides.

Stir in the green peas and methi leaves. Mix well.

Pour in ¾ cup of hot water and mix gently. Cook the sabzi on low heat for 3-4 minutes.

Add ½ cup of malai, 1 tsp kasoori methi, and ½ tsp garam masala. Mix well.

Turn off the heat and add 1 tsp lemon juice and some chopped coriander leaves. Mix thoroughly.

Serve the Methi Matar Malai with rumali roti and salad.

In a mixing bowl, combine ½ cup wheat flour, 1.5 cups maida, salt, sugar, and oil. Mix well.

Gradually add ¾ cup lukewarm milk while kneading to form a very soft dough.

Transfer the dough to a tabletop, sprinkle some oil, and knead well using the stretch and fold method for 5-10 minutes.

Shape the dough into a ball, place it in a greased bowl, drizzle oil over the surface, cover it with a damp cloth, and let it rest for at least 30 minutes.

Prepare a saltwater mixture by mixing salt and water in a bowl.

Heat an iron tawa or roti tawa over high heat. Once hot, sprinkle salt water over it to create a non-stick coating.

To make the rumali roti, take a portion of the rested dough, form it into a roundel, coat it with refined flour, and roll it out.

Apply some ghee on one rolled roti, place another rolled roti on top, stick them together, and roll it out as thin as possible.

Place the roti on the hot tawa. Cook for 10-15 seconds on each side until tiny brown spots appear.

Once cooked, remove the rumali roti from the tawa.

Your super soft and thin rumali roti is ready to be served with Methi Matar Malai.