Sprinkle salt on the methi leaves and keep aside for fifteen minutes.
Squeeze and discard the excess water from the methi leaves to remove the bitterness of the methi leaves.
Heat 2 tbsp oil in a pan. Sauté methi leaves in a medium flame for 2-3 minutes. Methi is cooked. Keep the methi leaves aside.
In this same pan add 1 tbsp oil. Add the prepared smooth paste.
Sauté for 1-2 minutes. Keep stirring continuously. Add the boiled peas. Mix it well and cook for 1-2 minutes .Add the sautéed fenugreek leaves, sugar, salt, milk and finally 2 tbsp cream
Mix well. Add approximately 2 tbsp water. Cook for 1-2 minutes. Stir occasionally in between.
Thick gravy will be formed. Off the flame. Your restaurant style Methi Matar Malai is ready to serve.