Instagram
Pinterest
Pinterest
fb-share-icon
Follow by Email
Upbeet Anisha
  • Home
  • About
  • Recipes
    • Breakfast
    • Gluten Free
    • Indian
    • Mains
    • Pastas and Noodles
    • Salads and Bowls
    • Snacks and Sides
    • Sweets
    • Toast
  • Newsletter
Indian, Mains, Recipes, Vegan  /  December 30, 2022

Vegan Methi Matar Malai

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!

Jump to Recipe

This vegan methi matar malai is yet another delicious way to eat more plants and treat your greens like true green goddesses, which is what they deserve. It’s a North Indian preparation of methi, matar, and malai (duh). The rich, aromatic gravy is flavored with whole spices like cumin seeds, cardamom, and cinnamon. What really transforms its flavor is methi, which can be earthy and pungent.

Methi is fenugreek, a unique green that happens to be in season right now, at least in California. You may see it listed in recipes as kasoori methi, which is dried fenugreek. It does wonders for flavor. Matar translates to peas, which I usually eat frozen but if you can find fresh peas, lucky you. And finally, malai means cream, which means that methi matar malai is usually not vegan. Fortunately, cream is easy to replace.

How to Make Vegan Methi Matar Malai

Prepare the methi and matar.

Chop the methi and lightly sauté it to reduce its bitterness and make it easy to add to the dish at the end. Soak the frozen peas in warm water to soften them.

Bloom the whole spices.

Frying whole spices in vegan butter or oil allows them to release their fat-soluble compounds and flavor the whole dish. I used

Build the methi matar malai gravy.

It would be incomplete without onions, ginger, garlic, and green chilis! Tomatoes are optional for this dish, but I like the way they add volume and acidity.

Hi malai!

Methi matar malai usually has malai, which is cream. To make it vegan I’m using a handful of cashew, which tend get really creamy when blended. You can either quick-soak the cashews for 15 minutes in hot water or simmer them in plant-based milk with everything else in the pan. Then we blend!

You can add coconut cream at the end to make it extra creamy or even use coconut cream in place of cashews.

Finish with turmeric and garam masala.

Methi matar malai is usually kind of white but I like warmer colors, so I added turmeric. Garam masala is a finishing spice, so we add that at the end to amplify the flavors.

Vegan Methi Matar Malai

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!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course Lunch, Main Course, Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup frozen peas
  • ~ 2 cups methi (fresh fenugreek leaves)
  • 2 tbsp vegan butter, divided (sub neutral oil)
  • ½ tbsp neutral oil
  • 1 bay leaf
  • 2 green cardamom
  • ½ tsp cumin seeds
  • 1 cinnamon stick
  • 1 inch ginger
  • 3 garlic cloves
  • 1 green chili
  • 1 onion, chopped
  • 1 medium tomato, diced (optional)
  • 15 cashews
  • salt to taste
  • 1 cup unsweetened plant-based milk
  • ½ tsp ground turmeric
  • ½ tsp garam masala
  • 1 tsp kasoori methi (dried fenugreek) (optional)
  • 2 tbsp coconut cream (optional)
  • cilantro for garnishing

Instructions
 

  • Soak the peas in hot water to soften them. Finely chop the methi.
  • In a pan over medium heat, add 1 tsp of neutral oil and sauté the methi for 4-5 minutes to reduce its bitterness. Take the methi out of the pan.
  • 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.
  • 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.
  • 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.)
  • Let everything cool down a little before blending until smooth.
  • In the same pan, add 1 tbsp vegan butter and the peas. Add the blended gravy, turmeric for color, and use ½ cup water to clean out the blender's contents.
  • Simmer until peas are fully cooked, which may take 10-20 minutes. Finish with garam masala and kasoori methi.
  • 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.
  • Garnish with cilantro and serve with roti, paratha, or naan!
Keyword Indian food, Indian recipes

If you enjoy this recipe, you may also be into…

Sarson ka Saag

Vegan Palak Paneer with Tofu

Tags

  • Indian
  • indian food

Post navigation

Vegan Coffee Cake with Pistachio Crumble
Pindi Chole

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
Load More... Follow on Instagram

Categories

  • Breakfast
  • Drinks
  • Drinks
  • Fall
  • Flatbreads
  • Gluten Free
  • Indian
  • Journal
  • Mains
  • Pastas and Noodles
  • Recipes
  • Salads and Bowls
  • Snacks n Sides
  • Summer
  • Sweet Stuff
  • Toast
  • Vegan
  • Elara by LyraThemes
  • © 2021 Upbeet Anisha