This spicy curry is truly inspired from one of favourite blogs Mahanandi. She is one of those food bloggers whose recipes I follow religiously. I tried her original version first and it's successful. Basically this recipe calls for malai aka heavy cream but you can adjust and try other variations like milk (full-fat is recommended) and vegan people can easily replace with almond milk as well. I tried it with almond milk too and it came out equally tasty and lip-smacking good! This time I tried with evaporated milk and guess what I had nice result. I didn't use any sugar or jaggery here but you can use if you like. Methi = fenugreek leaves, Mater = Peas, Malai = fresh cream = Methi Matar Malai!