Name: Dairy free Methi Matar Malai recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 big bunch of methi leaves or fenugreek, tough stems removed, washed, then finely chopped.; 2 cups fresh/frozen green peas; 1 large tomato, diced; 4 cloves garlic, sliced; 1- inch knob of ginger, julienned; 2 Green Chillies, chopped; 1 medium onion, sliced; 1 tbsp Coriander Seeds; 1 tsp cumin seeds; 1- inch piece of cinnamon; 1 tsp peppercorns; 1/2 tsp cayenne or paprika if you prefer less heat; 1/4 tsp Turmeric; 1 tbsp Vegetable oil; 2 tsp garam masala; Salt to taste; 1/4 cup almonds soaked in 1/2 cup hot water for 30 minutes

ABOUT Dairy free Methi Matar Malai RECIPE

Methi Matar Malai is a sumptuous punjabi dish of green peas in a creamy, rich sauce, often found on restaurant menus. For my vegan version, I use a smooth cream of almonds that tastes just as delectable and rich, but is far healthier. A gluten-free recipe.

Ingredients Serving: 8

1 big bunch of methi leaves or fenugreek, tough stems removed, washed, then finely chopped.
2 cups fresh/frozen green peas
1 large tomato, diced
4 cloves garlic, sliced
1- inch knob of ginger, julienned
2 Green Chillies, chopped
1 medium onion, sliced
1 tbsp Coriander Seeds
1 tsp cumin seeds
1- inch piece of cinnamon
1 tsp peppercorns
1/2 tsp cayenne or paprika if you prefer less heat
1/4 tsp Turmeric
1 tbsp Vegetable oil
2 tsp garam masala
Salt to taste
1/4 cup almonds soaked in 1/2 cup hot water for 30 minutes

Instructions

Soak the chopped methi leaves in a big bowl of warm, salted water for 10 minutes, then drain and set aside.
Blend the almonds with the soaking water into a smooth paste. Set aside.
Heat half the oil and add the cumin seeds, coriander seeds, green chillies, onions, garlic, ginger, cloves, cinnamon, and peppercorns. Saute everything until the onions turn translucent and just start to brown.
Add the tomatoes along with the cayenne and turmeric. Saute until the tomatoes are quite broken down and pulpy
Remove the mixture to a blender and cool if necessary before blending into a smooth paste. Add water or vegetable stock if needed.
Heat the remaining oil in a saucepan and add the drained methi leaves. Add a pinch of salt and saute until the methi starts to express water
Cover with a lid and let the methi cook on medium heat for another 10-15 minutes until tender. Add a tablespoon or two of water if necessary to prevent the methi from sticking to the pan.
Add the tomato-onion paste, garam masala, and the green peas and continue cooking on an open flame, stirring frequently, for another 5 minutes.
Add the almond cream and mix well. Turn off the heat once the curry begins to simmer. Check salt and add more if needed.
Serve hot with chapatis, rotis, or pooris.

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