Vegan Methi Matar Malai

🛒 Ingredients

• #Main Ingredients;
• 250g fresh fenugreek leaves (methi), thick stems removed, roughly chopped
• 1 cup fresh or frozen green peas.. 1 large onion, finely chopped
• 1 tbsp ginger‑garlic paste.. 2–3 green chillies, slit or minced (adjust to taste)
• #Vegan Cream Base
• ½ cup raw cashews, soaked in hot water for 15 minutes then blended into a smooth paste
• ¼ cup thick coconut cream (optional, for extra richness)
• 1 tsp cornflour mixed with 2 tbsp water (optional, for thicker gravy)
• #Spices & Seasoning;
• 1 tsp cumin seeds,, ¼ tsp turmeric powder,, ½ tsp red chilli powder (adjust to taste)
• 1 tsp coriander powder,, ½ tsp garam masala
• ½ tsp sugar or jaggery (to balance fenugreek bitterness).. Salt to taste
• Pinch of kasuri methi (dried fenugreek leaves, crushed – optional)
• #Cooking & Garnish;
• 2 tbsp coconut oil or neutral cooking oil
• Fresh coriander leaves for garnish
• A drizzle of plant milk or coconut cream for serving

👩‍🍳 Instructions

1. 1

   Prep fenugreek: Bring a pot of water to boil, add fenugreek leaves and blanch for 30–45 seconds. Immediately plunge into cold water, then squeeze out all excess moisture thoroughly — this reduces strong bitterness while keeping the flavour. Set aside.

2. 2

   Sauté aromatics: Heat oil in a pan over medium heat. Add cumin seeds; once they sizzle, add chopped onion and fry until soft and pale golden. Stir in ginger‑garlic paste and green chillies, cook for 1 minute until fragrant.

3. 3

   Cook vegetables: Add the squeezed fenugreek leaves, mix well and sauté for 2–3 minutes. Add green peas and a splash of water; cover and simmer for 5–7 minutes until peas are tender.

4. 4

   Make the creamy gravy: Stir in the smooth cashew paste, turmeric, red chilli powder, coriander powder, sugar, and salt. Mix gently and cook on low heat for 8–10 minutes so the flavours blend and the gravy thickens naturally.

5. 5

   Finish: Add coconut cream (if using), garam masala, and crushed kasuri methi. Simmer gently for another 2–3 minutes — do not boil vigorously. Adjust consistency with water or cornflour slurry if needed, then taste and adjust seasoning.

6. 6

   Serve: Garnish generously with fresh coriander and a light drizzle of coconut cream. Enjoy hot.