"This vegan methi matar malai is inviting you to eat your veggies. The earthy methi (fenugreek) complements the aromatic gravy, making this North Indian dish my favorite way to eat methi by far!"
Vegan Methi Matar Malai
5
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A Note from Feedfeed
This vegan twist on the classic Methi Matar Malai offers a burst of flavors, blending the earthiness of fenugreek leaves (methi) with the sweetness of green peas (matar) in a creamy, dairy-free sauce. Perfectly balancing spices and plant-based cream, this dish preserves the essence of the original while catering to a vegan lifestyle. A delightful, comforting dish, rich in both taste and nutrients, this recipe is a testament to the art of vegan cooking.
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- Recipe Card
Prep time: 10mins
Cook time: 45mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1 cup frozen peas
- 2 cups methi (fresh fenugreek leaves)
- 2 tablespoons vegan butter, divided (sub neutral oil)
- 1 ½ teaspoons neutral oil
- 1 bay leaf
- 2 green cardamom pods
- ½ teaspoon cumin seeds
- 1 cinnamon stick
- 1 inch peel fresh ginger
- 3 garlic cloves
- 1 green chili
- 1 onion, chopped
- 1 medium tomato, diced (optional)
- 15 cashews
- Kosher salt, to taste
- 1 cup unsweetened plant-based milk
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi (dried fenugreek) (optional)
- 2 tablespoons coconut cream (optional)
- Cilantro, for garnishing
Method
Step 1
Soak the peas in hot water to soften them. Finely chop the methi.
Step 2
In a pan over medium heat, add 1 teaspoon of neutral oil and sauté the methi for 4-5 minutes to reduce its bitterness. Take the methi out of the pan.
Step 3
In the same pan, add 1 tbsp vegan butter and ½ tbsp oil. Add the whole spices and bloom for a minute or so: bay leaf, cardamom, cumin seeds, and cinnamon.
Step 4
Add ginger, garlic, and green chilis. Stir frequently for a couple of minutes. Add the onions and cook for 4-5 minutes until lightly browned and translucent.
Step 5
Add a big pinch of salt, cashews, and the diced tomato. Cook for about 5 minutes, or until the tomatoes are mushy. Add plant-based milk and simmer for about 10 minutes to soften the cashews. (Alternatively, you can quick-soak the cashews in hot water for 15 minutes and just add them straight to the blender or processor in the next step.)
Step 6
Let everything cool down a little before blending until smooth.
Step 7
In the same pan, add 1 tablespoon vegan butter and the peas. Add the blended gravy, turmeric for color, and use ½ cup water to clean out the blender's contents.
Step 8
Simmer until peas are fully cooked, which may take 10-20 minutes. Finish with garam masala and kasoori methi.
Step 9
Stir in the methi you set aside. Add more water if it starts to dry out. At this point, taste for salt. If you like it creamier, add some coconut cream or full-fat coconut milk.
Step 10
Garnish with cilantro and serve with roti, paratha, or naan.