Our Vegan Methi Matar Malai Recipe

Methi matar malai combines fenugreek leaves (methi) and green peas (matar) in a creamy, mildly sweet gravy. 

Traditionally made in winter, this North Indian dish is smooth, mildly spiced, and slightly sweet with a hint of bitterness from fresh fenugreek. It’s perfect with naan, lachha paratha, or rice, making it a versatile dish to serve for any meal.

The name itself describes the main ingredients: Methi means fenugreek leaves, matar is green peas, and malai refers to cream, which gives the dish its rich, luxurious texture. 

In this vegan version, we’ll substitute with cashew cream to maintain the traditional creaminess.

Making Our Vegan Methi Matar Malai Recipe At Home

Ingredients For the Onion Paste

• 1 tbsp oil
• 1-inch cinnamon stick
• 4 cloves
• 2 green cardamoms
• 4 black peppercorns
• 1 inch ginger, chopped
• 2–3 cloves garlic, chopped
• 2 green chilies, chopped
• 2 small red onions, chopped (or about 2 cups)
• ¼ cup cashew nuts
• Salt to taste

For the Curry

• 4 cups fresh fenugreek (methi) leaves, cleaned and chopped (stems removed)
• 3 cups green peas (fresh or frozen)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 ½ cups water
• 1 tsp garam masala
• ½ cup cashew cream (see instructions below)

For the Cashew Cream

• ½ cup cashews, soaked in warm water for 15 minutes
• ¼–½ cup water (adjust for desired creaminess)

To make the cashew cream, blend the soaked cashews with water until smooth. This will be used in place of heavy cream to keep the dish vegan while still creamy.

Step-by-Step Instructions For Making Our Vegan Methi Matar Malai

Step 1: Prepare the Fenugreek Leaves

1. Rinse the fenugreek leaves thoroughly in a colander.
2. Sprinkle with a pinch of salt, toss, and let them sit for 10 minutes to draw out any bitterness.
3. After resting, squeeze the leaves to remove excess moisture and bitterness, then chop and set aside.

Step 2: Cook the Green Peas

1. For frozen peas, place them in a microwave-safe bowl with 2 tbsp of water and a pinch of salt. Cover and microwave for about 4 minutes.
2. For fresh peas, steam or boil in a pressure cooker until tender, then set aside.

Step 3: Make the Onion Paste

1. Heat 1 tbsp of oil in a pan over medium heat.
2. Add cinnamon, cloves, cardamom, and peppercorns. Sauté for 30-40 seconds until aromatic.
3. Add chopped ginger, garlic, and green chilies, and cook for another minute until the raw aroma fades.
4. Add the chopped onions and a pinch of salt, cooking until they become soft and translucent.
5. Add the cashews and cook for another minute, then remove from heat and allow to cool.
6. Blend this mixture with a splash of water until smooth and set aside.

Step 4: Make the Methi Matar Malai

1. In the same pan, heat 2 tbsp of oil over medium heat. Add cumin seeds and let them sizzle briefly.
2. Add the prepared onion paste and cook for about 3 minutes or until the paste thickens.
3. Add the chopped fenugreek leaves, cooking for 2 minutes. If the mixture starts sticking, add a small splash of water.
4. Stir in the cooked green peas and mix well.
5. Add 1 ½ cups of water, salt to taste, and bring to a simmer. Let it cook for about 5 minutes, stirring occasionally.
6. Sprinkle in the garam masala and stir.
7. Pour in the cashew cream, stirring well. Bring the gravy to a gentle boil, then turn off the heat.

Tips for Making the Best Methi Matar Malai

• Bitterness of Fenugreek: Fresh fenugreek leaves are slightly bitter, especially in India. If you prefer a milder taste, reduce bitterness by salting and squeezing out moisture. Fenugreek in the U.S. is often less bitter, so adjust this step to your preference.
• Customizing Spice Level: Adjust the green chilies and chili powder to your taste, especially if you like a spicier dish.
• Serving Suggestions: Serve hot with naan, lachha paratha, or basmati rice for a complete meal.

Final Thoughts

Methi matar malai is a comforting, creamy dish that showcases the unique flavors of fenugreek and green peas in a mild, rich gravy.

Perfect for winter, this recipe is sure to become a favorite. With simple ingredients and straightforward steps, you’ll be able to recreate this dish that rivals any restaurant version.

Enjoy your homemade methi matar malai with a side of warm naan or rice for an authentic Indian dining experience at home!

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