Vegan Methi Matar
A vegan, gluten-free and delightful dish made with fresh fenugreek leaves, coconut cream and peas!
Servings: 6
Ingredients
Ingredients for the curry:
- 1 tsp cumin seeds
- 1 stick cinnamon
- A few peppercorns and cardamom
- 2 cloves garlic finely chopped
- 4 cups fresh fenugreek leaves finely chopped
- 2 cups boiled or frozen thawed green peas
- 1 tsp garam masala
- 1/4 tsp cinnamon powder
- 1/4 tsp black pepper powder
- 1 cup coconut cream or milk
- 1/2 cup water
- 1 tbsp coconut or vegetable oil
- salt to taste
Ingredients for the paste:
- 1 nos onion roughly chopped
- 4 cloves garlic roughly chopped
- 2 tbsp cashewnuts
- 1 tsp poppy seeds optional
- 1/2 tbsp almonds
- 1 tsp black peppercorns
- 4 nos cloves
- 1 nos stone flower
- 3 nos green cardamom
- 3 or to taste green chiillies roughly chopped
- 1 tbsp vegetable oil
Instructions
Instrctions for the paste:
- Heat oil and add all the ingredients mentioned for the paste, sauté till the onion is golden brown and cooked for about 7-8 minutes.
- When it is slightly cool, make a fine paste. Keep it aside.
Instrctions for the curry:
- Heat oil, and cinnamon stick, bay leaf, stone flower, cardamom, cloves and cumin seeds let them splutter.
- Add in the garlic and sauté for 2 minutes, add in the paste. Sauté the paste for 10 minutes.
- Add some water if the gravy is too thick or starts to stick to the bottom.
- Add in the fenugreek leaves, sauté for 3-4 minutes. Add the green peas and all the spice powders. Sauté for another 2-3 minutes.
- Add the coconut cream and water, simmer on a low flame for 5 minutes.
- Add salt and water if needed.Serve hot with parathas or rice!