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Vegan Methi Matar Malai
Main Ingredients | Fenugreek leaves (methi), Green peas |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 21-25 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 medium bunch fenugreek leaves (methi)
- 1/2 cup green peas, steamed
- 1 cup cashew cream
- 1/2 cup cashewnuts
- 2 small onions
- 1/2 inch piece ginger
- 5-6 garlic cloves
- 1 green chilli
- Rock salt (sendha namak) to taste
- A pinch of cinnamon powder
- 1/4 teaspoon green cardamom powder
Method
- Preheat the oven at 180˚C.
- Spread the cashew nuts on a baking tray and roast for 5-7 minutes or till lightly golden brown.
- Finely chop onions, ginger, garlic and green chilli and set aside. Wash fresh fenugreek leaves thoroughly and finely chop them and set aside.
- Transfer the roasted cashew nuts in a blender jar and blend till smooth.
- 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.
- 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.
- Add cinnamon powder, green cardamom powder and mix. Add green peas and mix well.
- 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.
- Transfer into a serving bowl and serve hot.
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