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 🙂
You need:
- 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
- Cloves-3
- 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
Method:
- 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
A glorious winning tasty creation, my friend! Yummm! 🙂
Thanks Soph 🙂
I tried vegan methi matar last week and it’s in my draft with bit variation though but your version is just awesome and looks rich with cashew paste….. yum yum with prathas…
Can’t wait for yours <3 <3
That’s so sweet of you Charanya
Great recipe Charu! Looks utterly delicious 🙂
Thanks Radhi <3
Looks amazing, I’d love to try some!
Thanks Elaine <3
With cashew you presented rich vegan methi matar:-) yum yum Charanya:-)
Thanks Vid <3
so tempting Charanya!!! Being a vegan how nice to discover lots of new dishes 🙂 It has made the dish elevated with the cashew paste. Yum 🙂
It is Malar. <3 Thanks
Totally loved it Charanya. One dish that I still have to try. Have never tried it before. :).
Beautiful recipe. Will prefer cashews and poppy seeds over cream any day.
🙂 I hope you like it <3
looks Amazing…..::-)
Oh my this looks amazing!!! I have a few questions please, I’ve never heard of fresh methi or dry. I’m not sure as where to go to find it. I live n a very rural town and I know we don’t have it. I do have an Asian market about 2 hours away and would gladly drive there to be able to make this . is this something u think I can find there? Or do u have any suggestions as where I could look? As for the green peppers, are you using jalapeños? I found someone who posted one of your recipes last night on Facebook, and have been pinning recipes like crazy! You’re my new favorite site!!!! Thank you so much for sharing????
Methi is the shoot of fenugreek seeds. You could grow it yourself, if you have a garden. Else, You could substitute it with chopped kale. I use green thai chili/birds eye. jalapeños would work great. Awww, thank you so much Stacey <3 <3 Your comment made my day 🙂