Advertisements

Methi Malai Matar – Vegan and Cream free (Peas fenugreek leaves gravy)

 

Vegan Methi Matar

About:

Methi matar are super-hit combination because of their flavours complement each other well. Fresh methi leaves with green peas combined in a creamy sauce. With the contrasting flavours of the two vegetables methi leaves strong flavour with slightly bitter taste and sweet delicious taste from green peas.

The methi matar malai in restaurants would contain malai or cream which adds calories to dish. In this recipe to make it healthy have used water melon seeds, almonds paste which turns gravy heart-healthy, delicious and nutritious.

Methi is the super veggie helps to lower risk of diabetics, cholesterol and normalize blood pressure.

So enjoy this dairy free methi matar

Yields: 3-4servings
Preparation time: 15minutes
Cooking time: 20minutes

Ingredients:

  • Chopped fenugreek/ methi leaves-2cups
  • Green peas-1/2cup (I used frozen, if using fresh boil it before adding)
  • Chopped onion-1num
  • Salt- as per taste
  • Oil-2tsp
  • Cumin seeds-1tsp
  • Garam masala-1tsp
  • Turmeric-1/4tsp
  • Soya milk-1cup
  • Corn flour/corn starch-2tsp

Grinding:

  • Chopped onion-2num
  • Chopped tomato-3num
  • Green chilli-4-5 (as per the spice)
  • Garlic cloves-3
  • Ginger-1 “ piece
  • Water melon seeds-3tbsp
  • Roughly chopped almonds-2tbsp

Procedure:

  • Dissolve corn flour in 2-3tbsp of soya milk and set aside
  • Combine all the ingredients mentioned under “ grinding” table in the food processor/blender and blend it to smooth paste.
  • Heat oil in the non-stick pan add cumin seeds as it splutters add onion and saute for 1-2minutes/ until translucent.
  • Add the ground paste and simmer for 4-5minutes, stirring in between
  • Then add methi/fenugreek leaves and green peas and saute for 2-3minutes.
  • Add milk, corn flour mixture, salt, turmeric mix well and bring it to boil on a medium high flame.
  • Once it comes to boil add garam masala( adjust the consistency by adding water/some more soya milk at this stage) cover the lid and simmer again for 5-6minutes.

Serve hot with Naan/Roti

Note:

  • For thinner consistency gravy skip Corn flour/corn Starch
  • If you want more creamy gravy go ahead and add bit of cream but this may add bit of calorie to the dish.
  • Spices and consistency of gravy can be personalised as per the taste.
  • Water melon seeds can be replaced with pumpkin seeds/cashews

I am brining this recipe to VVLP#8; Real food friday #52; Angies FF #30; Kimmy’s HVF#19

Advertisements

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on August 19, 2014, in Indian, Side dish, Vegan and tagged , , , , , . Bookmark the permalink. 47 Comments.

  1. I’ve never seen a recipe that used ground-up watermelon seeds before. I imagine they are something like pumpkin seeds, since that is a viable substitute. Interesting recipe, sounds great. 🙂

    Like

  2. Absolutely can never go wrong with healthy vegetarian options 🙂

    Like

  3. Nice idea to use soya milk for veganizing 🙂

    Like

  4. Yes please! I’d like some of this with the delicious naan you just posted! 🙂

    Like

  5. Chitra this looks and sounds delicious. The stew looks so creamy is that really just the soy milk? Really a delicious recipe.

    Like

    • Ha ha ya Suzanne just soya milk and almonds which gave the creamy texture, I wanted to try without cream so tried this combo an was happy with the outcome and texture. …thanx a bunch Suzanne. …

      Like

  6. Never tried malai dish with soy milk.. Awesome Chitra:-) learning a lot from you

    Like

  7. The ‘spread’ looks so appetizing!

    Like

  8. Great recipe again Chitra, it is so much fun to explore your recipes where you take such amazing dishes and make them your own, love it. 🙂

    Like

  9. Love tomato based version

    Like

  10. methi mattar..geat idea…havnt made it since ages..

    Like

  11. Reblogged this on Chef Ceaser.

    Like

  12. I love how you serve your vegetables! So colorful.

    Like

  13. How interesting that you use watermelon seeds! What is their purpose? The breads look absolutely delicious too!

    Like

  14. Watermelon seeds? wow!

    Like

  15. Chitra, that would be my perfect lunch right now. I’m looking very hungrily at my screen right now!
    Happy FF.

    Like

  16. Another yummy recipe for FF party, what should we ask more? Thanks a lot!

    Like

  17. Thank you so much for the opportunity..great feeling to be featured in VVLP

    Like

  1. Pingback: On the road again | Fiesta Friday #30 | The Novice Gardener

  2. Pingback: Virtual Vegan *Linky* Potluck Part 9 | Bunny Kitchen

Please leave your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: