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!
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!