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Vegan Methi Matar
A vegan, gluten-free and delightful dish made with fresh fenugreek leaves, coconut cream and peas!
Prep Time
30
mins
Cook Time
20
mins
Course:
Main Course
Cuisine:
British, Indian Cuisine, North Indian Cuisine
Keyword:
Glutenfree, Matar, Methi, Methi Matar, Vegan
Servings:
6
Author:
Gayatri Singh
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!