How to make VEGAN METHI MATAR MALAI- Sk Khazana -
Try this ‘Vegan’ Methi Matar Malai and you will not know that it is diary and oil free.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fenugreek leaves (methi) (मेथी), Green peas (हरे मटर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to VEGAN METHI MATAR MALAI- Sk Khazana checkout Sukhi Metho Wadiyaan, Methi Kela Sev, Methi Chaman, Methi Chaman - SK Khazana . You can also find more Main Course Vegetarian recipes like Corn And Paneer Sabzi Paniphal Masaledar Broccoli Corn Jalapeno Stir Fry Mixed Vegetable Dhamaka Chana
VEGAN METHI MATAR MALAI- Sk Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for VEGAN METHI MATAR MALAI- Sk Khazana Recipe
Fenugreek leaves (methi) 1 medium bunch
Green peas steamed 1/2 cup
Cashew cream 1 cup
Cashewnuts 1/2 cup
Onion 2 small
Ginger 1/2 inch piece
Garlic cloves 5-6
Green chilli 1
Rock salt (sendha namak) to taste
Cinnamon powder a pinch
Green cardamom powder 1/4 teaspoon
Method
Step 1
Preheat the oven at 180˚C.
Step 2
Spread the cashew nuts on a baking tray and roast for 5-7 minutes or till lightly golden brown.
Step 3
Finely chop onions, ginger, garlic and green chilli and set aside. Wash fresh fenugreek leaves thoroughly and finely chop them and set aside.
Step 4
Transfer the roasted cashew nuts in a blender jar and blend till smooth.
Step 5
Heat a pan, add chopped onion, ginger, garlic and green chilli. Add rock salt and mix well. Add ¼ cup water and mix and cook till the onion turns golden brown.
Step 6
Add chopped fresh fenugreek leaves and mix well. Cook for 1-2 minutes. Pour cashew cream and mix well. Add ½ cup water and mix, cook for 2-3 minutes.
Step 7
Add cinnamon powder, green cardamom powder and mix. Add green peas and mix well.
Step 8
Add 2 tbsps of the prepared cashew butter and mix and add ¼ cup water. Mix till well combined. Adjust rock salt, mix and cook for 1 minute. Take the pan off the heat.
Step 9
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
