Methi matar malai is one of my favorite sabjis and I could just not go without trying a vegan version of it. As the very name suggests the original dish has loads of cream and milk.
So making a vegan version of it was quite challenging, even more as I could not use cashews which is another great substitute in adding richness to Indian gravies. So I used almonds instead which came close in taste.
I tried it with less number of almonds, but it lacked the creaminess the dish needed even though the taste was good. So this time around I increased the amount of almonds used and it turned out great.
No one would be able to tell that it has no dairy in it. It was creamy, rich and delicious like the original dish. I made this recipe in my instant pot. Since my friends requested the normal stove top method recipe too, I have shared that as well. So here goes
A popular north Indian curry made with fenugreek leaves, green peas and a creamy white gravy. This recipe is the instant pot and vegan version of the same.
Course: Main Course
Cuisine: North Indian
Author: cookingwithpree
Ingredients:
- 2 cups chopped methi leaves
- 1 onions chopped
- 1 cup peas
- 1/2 tsp garam masala
- 1/2 tsp crushed kasuri methi
- 1/2 tsp cumin seeds
- 1 1/2 tbsp oil
- 1/4 tsp sugar
- salt to taste
- 11/2 cup almond milk use normal milk if not vegan
To be ground to a paste
- 2 to 3 green chilly as per taste
- 1 onion cubed
- 1 to mato cubed
- 1 tsp chopped ginger- garlic
- 15 to 18 almonds soaked in water for minimum 30 minutes
STOVE TOP METHOD:
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Grind the ingredients mentioned to be ground to a smooth paste with water as needed.
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Add the chopped methi leaves in a colander and add some salt to it and let it rest for 15 minutes. After 15 minutes, squeeze the water from the methi leaves and set it aside
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In a pan, add oil and do a tadka with cumin seeds. Add the onions and saute until translucent.
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Add the ground paste, garam masala, salt to taste, sugar and saute until the paste is cooked and raw smell of ginger garlic is gone.
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Now add the chopped methi leaves, peas, some water and saute for couple of minutes.
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Let the gravy simmer for a while (5 to 7 minutes) until the peas are cooked. Add almond milk as needed to thin the consistency of the gravy.
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Check the seasoning and adjust it as needed. Finish it off with with crushed kasuri methi and serve with phulkas/ naan.
INSTANT POT VERSION:
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Grind the ingredients mentioned to be ground to a smooth paste with water as needed.
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Add the chopped methi leaves in a colander and add some salt to it and let it rest for 15 minutes. After 15 minutes, squeeze the water from the methi leaves and set it aside.
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Switch on the saute mode and add oil. When the oil heats up, add cumin seeds and let it crackle. Then add the onions and saute until translucent.
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Now add the chopped methi leaves, peas, salt, sugar and garam masala. Saute for a minute and switch it off.
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Add the ground paste on top of the peas and onions . Do not mix the paste with onions and peas. Add 1 cup water along the sides of the instant pot vessel. ( the paste can get burnt if it touches the bottom of the pan)
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Cook in manual high for 6 minutes. Natural release after 5 minutes. Add almond milk to make it a loose gravy and finish it off with crushed kasuri methi leaves.
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Serve hot with phulkas/naan/roti.