Vegan Methi Matar Malai

Methi Matar Malai is a sumptuous Indian dish of green peas in a creamy, rich sauce... For my vegan version, I used a smooth cream of cashews that tastes just as delectable and rich but is far healthier. A gluten-free recipe.

With the contrasting flavors of the two vegetables, it features-- wonderfully bitter methi or fenugreek leaves, and sweet, delicious green peas.

Methi is the main vegetable of this recipe and can be slightly bitter in taste. It is paired with flavor-filled and aromatic spices that are sauteed along with cashews, onion, and ginger. 

Methi leaves come with many health benefits like regulating the cholesterol level and keeping the heart-healthy.

INGREDIENTS:-

FOR MASALA PASTE:

2 tsp oil

1 onion, sliced

2 chili, slit

1 tsp ginger garlic paste

1/2 cup cashew soaked

FOR CURRY:

2 tsp oil

1 tsp cumin 

2 cup fenugreek/methi, finely chopped

1 cup of water

1 cup peas 

3/4 tsp salt

1/4 tsp garam masala

Method:

First of all, add the cashews in hot water and let them soak for 15 minutes This will make the cashews softer and easier to blend. After 15 minutes blend the cashew with 1/4 cup water and make it fine paste and keep aside.

In a large pan heat oil and add the sliced onion saute until they are translucent now add green chilies,ginger garlic paste and grind a fine paste now add soaked cashew and make a fine paste 

Add the oil in a large pan splutter cumin seeds now add the prepared masala paste to it and saute well, saute until the oil is separated from sides.

Add in 2 cup fenugreek and saute for 2 minutes.

Add in 1 cup water and cashew paste.

Mix well making sure the paste is well combined. Add in peas and salt. Mix well, cover, and boil for 8-10 minutes or until the peas are cooked well.

The curry turns creamy, adjust the consistency as required.

now add garam masala and mix well.

Enjoy Vegan Methi Matar Malai with roti or paratha.

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