Methi Matar Malai (Vegan)

Methi Matar Malai served in a round bowl.

Methi Matar Malai (Vegan)

Methi Matar Malai is a creamy and luscious Indian curry that's prepared with fresh methi, matar, and malai. This is a vegan version of the popular recipe. Here cashew nut cream is used which makes it even more palatable! Trust me, you will not miss the malai at all! Try this restaurant-style meal at home and surprise your loved ones with this classic Indian curry. It can be made in just 30 minutes!

Course entree, Main Course, Side Dish

Cuisine Asian, Indian

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 230.3kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To make paste

½ cup cashews soaked
1 onion
1 inch ginger
4 cloves garlic
2 green chilies
¼ cup water

To prepare the curry

2 tablespoon besan
10 oz methi leaves
1 tablespoon vegan ghee
1 teaspoon cumin seeds
1 bay leaf
1 cup green peas
1 teaspoon garam masala
½ tablespoon sugar
Salt
1 cup water

Instructions

To make paste

Add cashews to a bowl of hot water and let it rest for 5 minutes.
Drain the water, allow it to cool and then add them to a blender.
Also add roughly chopped onions, ginger, garlic, and green chillies.
Blitz to make a smooth and creamy puree by adding water.

Prep for the curry

Heat a pan and once it's hot, take it off the flame. Roast the chickpea flour 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.
Bring water to a boil and then add methi leaves to it. Submerge the leaves fully in water and let it boil for 2 minutes.
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.
Chop them roughly and keep it aside for now.

To prepare the curry

Heat 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 of the pan as it cooks.
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.
Then add the green peas, garam masala, salt, and sugar to the mix and give it a stir. Add water and stir it together. Cook it for 3-4 minutes.
Lastly, add the chopped methi leaves to the pan. Mix it all together with the gravy and continue to cook for 1-2 minutes. Take it off the flame.
Serve this fenugreek leaves curry warm with any Indian bread (naan, roti, chapati) or steamed rice.

Notes

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 recipe for methi matar malai in white gravy is supposed to be thick and creamy. But you can adjust the consistency based on your preference.

Use blanched almonds instead of cashews if needed. But if you are allergic to nuts, use melon or sunflower seeds, or makhana cream instead. 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, Methi Matar Malai Paneer recipe is a very popular variation of this dish.

Nutrition