Methi Matar Malai is an aromatic Indian dish that beautifully marries the earthy bitterness of fenugreek leaves (methi) with the sweet freshness of green peas (matar), all enveloped in a rich and creamy sauce. This vegan delight is a celebration of contrasting flavors and textures, creating a harmonious balance on the palate.
Methi Matar Malai begins with a base of sautéed onions, ginger-garlic paste, and a medley of spices, which form the foundation for the creamy sauce. The addition of cashew paste gives it a creamy texture, elevating the overall richness of the dish. Methi is very healthy and is packed with vitamins and minerals. It is also great for weight loss and has numerous other health benefits.
Vegan Methi Matar Malai
Ingredients
- 2 tbsp oil
- 1 bay leaf
- 1/2 tbsp cumin seeds
- 1 green chili chopped
- 1 onion finely chopped
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 pinch asafetida
- 1 pinch turmeric
- 1 pinch cardamom powder
- 1 pinch cinnamon powder
- 1/4 tbsp cumin coriander powder
- 1/2-3/4 tbsp kashmiri red chili powder/paprika powder adjust according to spice level
- 2 tomatoes pureed
- 1 tbsp dry fenugreek leaves kasuri methi – optional
- 1 cup water
- 1.5 cups green peas
- 1 bunch fenugreek leaves methi leaves, chopped
- 1/3 cup cashew paste 12-15 cashews soaked in hot water & blended
- 2 tbsp fresh coriander chopped
Instructions
- Heat oil in a pan, add bay leaf, cumin seeds and let it crackle. To this add green chilies, onion and saute for 2 to 3 mins.
- Add all the dry masala along with ginger garlic paste and saute for 30 secs.
- Add tomato puree, kasuri methi and cook for 2 mins. Further add green peas, water and cook for 8 to 10 mins.
- Add fresh chopped fenugreek leaves, combine well and cook for 5 mins until all leaves wilt. Turn off heat and cashew paste, combine well.
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![Quinoa & Black Bean Salad with Creamy Dill Dressing
Ingredients:
Salad Base:
1 cup cooked quinoa
½ cup cooked black beans
½ avocado, diced
1 medium tomato, diced
½ cucumber, diced
1 medium persimmon, diced
1 cup lettuce, roughly chopped
Dressing:
3 tbsp Greek yogurt
1 tbsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried dill or 1 tbsp fresh dill, chopped
Optional Toppings:
¼ cup roasted crispy edamame
Siracha sauce (to taste)
Method:
- Mix Greek yogurt, lemon juice, salt, black pepper, and dill in a small bowl. Set aside.
- In a large bowl, combine quinoa, black beans, avocado, tomato, cucumber, persimmon, and lettuce.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle with roasted edamame and drizzle siracha (if using), then serve immediately.
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