From the recipe box
Methi Matar Malai (Vegan)
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Protein
- Fresh Peas
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Methi (Fenugreek Leaves), Frozen Peas
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 30 mins
- Total
- 50 mins
- Serves
- 2
Methi & Peas
- 1½ cupsfresh methi (fenugreek leaves), cleaned and finely chopped
- —Use 2 cups if you enjoy a stronger bitter methi flavor
- ¾ cupfrozen peas
- to tasteSalt
Shortcut option:
- —Frozen methi cubes can also be used. Defrost completely before using and squeeze out excess water if needed.
Masala Paste
- 1yellow onion, roughly chopped
- 3–4garlic cloves
- 1 teaspoonghee or oil for sautéing (use oil for vegan)
- 6cashews
- 3walnuts
- 2 teaspoonskhus khus (poppy seeds)
- 1 tablespoonchar magaz
- as needed for blendingWater
Tempering & Spices
- 1 tablespoonghee or oil
- 3–4cloves
- ½star anise
- 1 teaspooncumin (jeera) seeds
- 1 teaspoonshah jeera (caraway seeds)
Seasoning
- ½ teaspoonKitchen King masala or garam masala
- ½ teaspooncumin powder
- ¼ teaspoonturmeric powder
- ½ teaspoonred chili powder
- ½ teaspoonsugar (optional, to balance the bitterness of methi)
Notes & Tips
- Frozen methi cubes work well for this recipe too — just make sure to defrost them completely before using.
- Methi naturally has a slight bitterness, which is part of what makes this dish special. If you prefer a milder flavor, use less methi or add a tiny bit of sugar to balance it.
- The combination of cashews, walnuts, khus khus, and char magaz creates a creamy malai texture while keeping this version dairy-free. More cashews is okay, but more walnuts might make it a little bitter – be cautious.
- Do not over-blend the methi. Keeping it slightly coarse gives the curry better texture and makes it feel more like traditional Methi Matar Malai.
Step by step
Method
- 01
Clean the methi leaves thoroughly to remove dirt. Chop finely.
- 02
Bring water to a boil and blanch the methi for 2–3 minutes.
- 03
Drain the methi and cool it down. Once cooled, pulse it a few times in a blender or food processor until coarse. Do not make it a completely smooth puree.
- 04
Heat ghee or oil in a pan. Add the garlic and yellow onion. Sauté until the onion softens and becomes lightly golden.
- 05
Allow the onion mixture to cool slightly, add in the soaked cashews, walnuts, khus khus, and char magaz (if using). Blend with water until smooth and creamy.
- 06
In the same pan, heat ghee or oil.
- 07
Add cloves, star anise, cumin seeds, and shah jeera. Allow them to become fragrant.
- 08
Add the blended onion paste and cook well until the raw onion smell disappears.
- 09
Add the chopped methi and mix well. Cook until the methi combines beautifully with the onion base.
- 10
Add Kitchen King masala or garam masala, cumin powder, turmeric powder, red chili powder, and sugar (if using). Mix well.
- 11
Add the frozen peas, salt, and a splash of water. Cover and simmer until the peas are cooked.
- 12
Stir in the vegan malai paste and cook on low heat until the curry becomes creamy and rich.
- 13
Taste and adjust seasoning as needed.
- 14
This Methi Matar Malai is rich, mildly spiced, and incredibly comforting while being completely vegan. The nut-based malai gives the curry a creamy restaurant-style texture without using dairy.
- 15
It pairs beautifully with roti, chapati, naan, or paratha.
