Methi Matar Malai (Vegan)

Name: Methi Matar Malai (Vegan)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cups fresh methi (fenugreek leaves), cleaned and finely chopped; Use 2 cups if you enjoy a stronger bitter methi flavor; ¾ cup frozen green peas; to taste Salt; Frozen methi cubes can also be used. Defrost completely before using and squeeze out excess water if needed.; 1 yellow onion, roughly chopped; 3 - 4 garlic cloves; 1 tsp ghee or oil for sautéing (use oil for vegan); 6 cashews; 3 walnuts; 2 tsp khus khus (poppy seeds); 1 tbsp char magaz; as needed for blending Water; 1 tbsp ghee or oil; 3 - 4 cloves; ½ star anise; 1 tsp cumin (jeera) seeds; 1 tsp shah jeera (caraway seeds); ½ tsp Kitchen King masala or garam masala; ½ tsp cumin powder; ¼ tsp turmeric powder; ½ tsp red chili powder; ½ tsp sugar (optional, to balance the bitterness of methi)

Curries & Gravies

Protein: Green Peas
Complete the plate: Serve with roti or jeera rice
Serves: 2
Hands-on · total: 20 min · 50 min (est.)
Walk-away: No

From my
kitchen

Worth knowing

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.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

Green Peasmedium effortleftover-friendlybatch-cookprotein-forward

- Cook this meal

Ingredients & method

Prep

20 mins

Cook

30 mins

Total

50 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Methi & Peas

3 cupsfresh methi (fenugreek leaves), cleaned and finely chopped

Use 2 cups if you enjoy a stronger bitter methi flavor

1½ cupfrozen green peasto tasteSalt

Shortcut option

Frozen methi cubes can also be used. Defrost completely before using and squeeze out excess water if needed.

Masala Paste

2yellow onion, roughly chopped6-8garlic cloves2 tspghee or oil for sautéing (use oil for vegan)12cashews6walnuts4 tspkhus khus (poppy seeds)2 tbspchar magaz(optional)as needed for blendingWater

Tempering & Spices

2 tbspghee or oil6-8cloves1star anise2 tspcumin (jeera) seeds2 tspshah jeera (caraway seeds)

Seasoning

1 tspKitchen King masala or garam masala1 tspcumin powder½ tspturmeric powder1 tspred chili powder1 tspsugar (optional, to balance the bitterness of methi)

Instructions

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.

Worth knowing

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.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.