Methi Matar Malai (Vegan)

What is Methi Matar Malai

Methi means fenugreek, matar means green peas and malai means cream in Hindi. This North Indian vegetarian sabzi or curry is known for its combination of a mildly sweet, spicy, and slightly bitter taste. Traditionally, methi malai matar is white and made without tomatoes, turmeric, or chilly powder. Instead, onions and cashews form the base of the gravy. This makes the methi curry not just a visually appetizing dish but also extremely delicious and the slight bitterness gives the dish a unique taste. Indians make this dish during winter mainly because that's the harvest season for green peas and methi.

Fenu means grass and Greek refers to where this grass is grown - Greece. One of the things I like to do when cooking is to recreate restaurant-style dishes in the comfort of my kitchen! Methi Mutter Malai, Palak Paneer, Dum Aloo, Kadai Paneer, Veg Jalfrezi, Mushroom Masala, and Vegan Kofta Curry are some of my absolute favorite dishes not just to order at an Indian restaurant but also to make at home. Creating vegan versions of popular recipes is also my thing. This is why I decided to make this classic Indian Methi Matar Masala dairy-free and gluten-free. 

Fenugreek or methi is used in Central (Turkish & Egyptian) and Asian cuisine. In Indian cuisine, we use this aromatic plant in seed and leaves form. Wondering what the leaves taste like? Methi leaves have a light, sweet aroma with a mild, grassy, nutty, and slightly bitter flavor (if consumed raw) with notes of celery and fennel. Methi is low in calories and contains many powerful antioxidants which have great health benefits. It's also rich in iron and vitamin K. Methi has been proven to reduce the risk of diabetes, obesity, high blood pressure, high cholesterol, and inflammation.

Fenugreek leaves are more widely used as compared to their seeds primarily due to their immense nutritional benefits. Seeds are added to spice mixes, idli batter, sambhar, and pickles while the fresh green methi leaves are used in different curry recipes like Methi Matar Malai, Methi Dal, Aloo Methi, Air-Fried Gobi Methi, snacks like Methi Ghavan, and breads. Dried methi leaves( called Kasuri or KasooriMethi) are also used in many Indian preparations. Crushing these dried leaves between your palms before adding them to any dish releases the flavor. This is usually the final step (along with garnish) in a recipe.

Why make this

• It is a flavorful and creamy restaurant-style curry
• Is made without milk, malai, or cream
• Vegan, soy-free, and gluten-free
• Not a tomato-based gravy
• Ready in under 30 minutes
• Great way to include more plants in the diet
• The recipe is easily scalable

Fresh green fenugreek leaves or methi are preferred in this Dhaba-style recipe. However, you may use frozen methi. If doing so, then use ⅓ to ½ cup of frozen methi and also thaw them very well and squeeze all the water from them before using. Then chop and add them to the sabzi. There is no need to blanch them first.

This green leafy vegetable can be found in any Indian grocery store and is sold in bunches. Look for smaller leaves because they are much better in smell and taste. Clean and wash these leaves thoroughly a couple of times as they contain lots of mud and dirt. The best way to clean them is to immerse them in water multiple times until it is clean and has no muddy residue. Remove the leaves from the stems, carefully. It's a tedious job but it is totally worth the effort.

If you don't have fresh methi, then you can also use Kasuri methi. Soak them in water for 15 minutes, squeeze out the excess water, and add them to the pan in place of fresh leaves. Reduce the quantity to ¼ cup.

Green peas or Matar give this dish a crunch, texture, and a balance of flavor. They even out the spicy and slightly bitter flavors with their natural sweetness. You can use fresh or frozen green peas here. If using fresh green peas, boil them first and then add them to the gravy. Soak frozen green peas in warm water for 10 minutes and then use. Green peas are rich in protein, and vitamins C and E

Malai is cream. Since this is a vegan recipe, we are making it without any cream. Instead, we will make cashew cream. You will need raw unsalted cashews for this Indian methi recipe.

Aromatics, and spices - you will need ginger, garlic, bay leaf, cumin seeds, green chillies, and garam masala. Poppy seeds or khus khus can also be added to the paste.

Onion - White onions are preferred since the gravy is white. But if you have red onions, then boil them in water for 5 minutes and use them. This will tone down the deep color.

Flour - Besan or chickpea flour helps in binding the methi curry.

Fat - Use vegan ghee, olive oil, or any other vegetable oil in this restaurant-style methi matar masala recipe.

To make the paste

1. Add cashews to a bowl of hot water. keep for 5 minutes. This will clean them and also give a nice creamy white color to the curry.
2. Drain the water, allow them to cool, and add them to a blender.
3. Also add roughly chopped onions, ginger, garlic, and green chillies.
4. Blitz to make a smooth and creamy puree by adding water or any dairy-free milk.

To prep for the curry

5. Heat a pan and once it's hot, take it off the flame. Roast the chickpea flour (Besan) in the hot pan for 30-45 seconds. Be careful to not burn it. It should slightly change color. Transfer to a bowl and keep it aside.
6. Bring water to a boil and then add methi leaves to it. Submerge the leaves fully in water and let them boil for 2 minutes. Adding salt is optional.
7. Do not overcook these leaves as they will lose their color. Transfer the leaves to a bowl of cold water immediately. Let it rest there for 2 minutes. This process is called blanching and it helps reduce bitterness from the fenugreek leaves.
8. Chop them roughly and keep them aside for now.

To prepare the curry

9. Heat vegan ghee or oil in a pan, temper cumin seeds, then add the bay leaf. Add the ground onion paste to the pan. Cook it for 2-3 minutes or till the raw smell of onion and garlic goes away. Chef Tip - Keep scraping the sides and the bottom of the pan as it cooks.
10. Then add roasted gram flour/besan/chickpea flour to the pan and mix. This helps to bind the gravy together. Add 2 tablespoons of water. Mix using a whisk till the water blends well with the mixture. Cook for 1-2 minutes.
11. Then add the green peas, garam masala, salt, and sugar (it reduces the bitterness of methi) to the mix and give it a stir. Add water and stir it together. Cook it for 3-4 minutes.
12. Lastly, add the chopped methi leaves to the pan. Mix it all together with the gravy and continue to cook for another minute or two. Take it off the flame.

Serving suggestions 🍽 

Serve this easy vegan Methi Mutter Malai curry warm with any Indian bread (naan, roti, chapati) or steamed rice. Alternatively, you can also serve this vegan curry with cauliflower rice, or alternate grains like quinoa. Serve this at weekend brunches, family dinners, or even pack it in lunch boxes if you are in the mood to indulge. You can prepare this delicious North Indian curry for your family and friends on special occasions and festivals or for any potlucks or get-togethers. 

Top recipe tips 💭

The spice level can be adjusted based on the number of green chillies used. Add 2 teaspoons of poppy seeds (Khus Khus) when making the cashew-onion paste to enhance the curry's flavor and texture. Cardamom can also be added along with cumin seeds. The white gravy is supposed to be thick and creamy. But you can adjust the consistency based on your preference.

if you want to make it without cashews, then use blanched almonds instead. But if you are allergic to nuts, use melon, sunflower seeds, or makhana cream. You can also give a coal smoke at the end to give the curry a smoky earthy flavor. An alternate way of making this dish is by adding Paneer/Tofu cubes, Sweet corn, or potatoes to this Dhaba-style curry. In fact, the Methi Matar Malai Paneer recipe is a very popular variation of this dish.  

Recipe FAQs 📖