• 15
    min
    Prep Time
  • 25
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 220
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Dinner
  • Allergens:Coconut
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Vegan Methi Malai Matar is a luxurious dish that transforms the traditional North Indian curry by substituting dairy ingredients with plant-based alternatives. This recipe perfectly combines the robust flavors of fenugreek leaves (methi), peas (matar), and a creamy coconut milk sauce to deliver a sumptuous meal that caters to a vegan lifestyle without compromising on the authentic taste. The rich, creamy sauce is seasoned with a delicate blend of spices that warmly envelops the fresh green peas and aromatic fenugreek leaves, offering a symphony of flavors in every bite. It’s a culinary delight that showcases how traditional recipes can be thoughtfully adapted for a modern, plant-based diet.

Ingredients

  • 1 cup fresh fenugreek leaves, chopped
  • 1 cup green peas
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 cup coconut milk
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 tablespoons oil
  • Salt to taste

Steps:

  1. Heat oil in a pan and add cumin seeds. Once they begin to splutter, add the chopped onions and sauté until translucent.
  2. Add the ginger-garlic paste and sauté for another minute.
  3. Incorporate the tomato puree and cook until the oil separates.
  4. Add the chopped fenugreek leaves and peas, cook for 5-7 minutes.
  5. Pour in the coconut milk, add turmeric, garam masala, and salt. Simmer on low heat for 10 minutes, stirring occasionally.

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