Go Back
+ servings
a hand holding a spoon and digging into a bowl of Methi Matar Malai and text at the bottom

Methi Matar Malai - Vegan Version

Methi Matar Malai is a delicious vegan curry. This mild and creamy Fenugreek/methi leaves recipe is cooked in a dairy-free cashew sour cream to make it even more palatable! 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 minutes
Cook Time 15 minutes
Servings 4 people
Calories 261.38kcal


  • pan


To make paste

  • 1 large onion
  • 1 inch ginger
  • 4 cloves garlic
  • 3 green chilies

To prepare the curry


Prep for the curry

  • 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 to make a smooth and creamy puree.
  • Roast chickpea flour in a hot pan for 30-45 seconds. Be careful to not burn it. It should not 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 it will lose its color. Transfer the leaves to a bowl of cold water immediately.
  • Chop them roughly and keep it aside for now.

To make paste

  • Prepare a smooth paste of onions, ginger, garlic, and green chilies in a blender.
  • Keep this aside for now.

To prepare the curry

  • Heat oil in a pan, temper cumin seeds, then add the bay leaf and the ground onion paste to the pan.
  • Cook it for 2-3 minutes or till the raw smell of onion and garlic goes away.
  • Then add roasted gram flour/besan/chickpea flour to the pan and mix. This helps to bind the gravy together.
  • To this add the cashew puree. Stir and cook for 1-2 minutes and then add water.
  • Mix using a whisk till the water blends well with the mixture.
  • Then add garam masala, salt, and sugar to the mix and give it a stir. Add water and stir it together.
  • Now add the green peas and cook it for a minute or two.
  • 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.
  • Serve this fenugreek leaves curry warm with any Indian bread (naan, roti, chapati) or steamed rice.


If you don't want to blanch the leaves, you can also sprinkle some salt over it and keep it aside for 10 minutes.
Then squeeze out all the water from methi using your hand.
This trick helps to get rid of the bitterness of the methi. Then chop the leaves finely and use.
Can also use blanched almonds with melon seeds to make the cream.
Paneer/Tofu cubes can also be added to this gravy. 
Sweet corn or baby potatoes can be used instead of green peas. 
Not vegan? Add fresh cream instead of the cashew cream. 
Use Makhana cream, half and half, or evaporated milk as a low-fat substitute for cream.
You can prepare this in advance. It stays well in the refrigerator for 3-4 days. 
Can you freeze this? Yes, this dish can be frozen for 2-3 months. 


Calories: 261.38kcal | Carbohydrates: 27.64g | Protein: 11.17g | Fat: 12.59g | Saturated Fat: 1.61g | Sodium: 121.27mg | Potassium: 288.17mg | Fiber: 6.2g | Sugar: 7.28g | Vitamin A: 277.31IU | Vitamin C: 21.52mg | Calcium: 496.33mg | Iron: 4.53mg