Methi Matar Malai-this was my favorite curry before I went vegan-Used to love the cream in this curry and every time I would order it and irrespective of how bad it was, I would manage to finish it.
When Sanju did his weekly Indian grocery shopping, he got home 2 bunches of fresh fenugreek aka methi leaves instead of 1 bunch. And they were 2 massive bunches of methi leaves-It was as if we were just going to have it every single day-3 meals. I made Methi pulao (Sanju’s favorite)-2 times : [I said no when he wanted it again-He loves it so much and I have had enough-it’s not even funny anymore], Sweet potato with Methi, Methi Sambar and we were talking about how much I used to love this curry-he said he remembered me making a vegan version before and asked me to give it a go. I did it and it turned out to be the best 🙂
- Methi leaves-tightly packed 1 cup
- Dry methi leaves-1 Tbsp
- Thawed Garden peas-1 cup
- Cashew cream-1/2 cup (Soak 1/4 cup cashews in water. Discard water. Grind with 1/4cup+2 Tbsp water)
- Onion-1 large red onion
- Ginger-1″ piece-chopped into bits
- Garlic-4 pods-chopped into bits
- Cinnamon-1 small stick
- Green chili-3 (more/less depending on spice level)
- Poppy Seeds -1 Tbsp
- Cardamom pod-1
- Bay leaf-1
- Oil-1 Tbsp+ 1 tsp
- Garam masala-a pinch
- Salt-to taste
- Make cashew cream. Keep it aside to thicken a bit
- In a pan, heat oil, add cloves, cinnamon, insides of the green cardamom, let it roast for a min, add onion, green chilies, garlic, ginger at once and let it cook until onions are translucent.
- Add poppy seeds and mix it all up and on low flame, let them sit for 3-4 minutes 🙂
- Transfer to a plate, let this cool down and grind it into a smooth paste.
- Whilst the onions are cooling down, in a pan, add 1 tsp oil, add bay leaf, let it roast, add methi leaves, let it wilt until there is no more moisture-add salt required.
- Add thawed peas, give it a quick stir.
- Now add the ground onion paste and on a low flame mix them well.
- Add cashew paste and let it all mix well. Cover and cook for 5 mins on low flame.
- Time to add Garam Masala-a pinch-not more. Taste it. If you need any extra salt, add that too.
- Mix it up and let it sit on a low flame for 2-3 mins. Ready to go 🙂
- Serve with any rice/flat-bread of your choice