Go Back
Print Pin

Vegan Methi Matar Malai

Creamy vegan Indian curry made using fresh fenugreek leaves and frozen peas. This curry is dairy free, fenugreek/methi leaves is cooked in cashew paste/cream!
Course Main Course
Cuisine Indian
Keyword curry, malai, matar, methi, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

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.

Video