Methi Malai Matar – Vegan and Cream free (Peas fenugreek leaves gravy)
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
Posted on August 19, 2014, in Indian, Side dish, Vegan and tagged Chitras healthy kitchen, drchdietfood, Indian healthy gravy, Indian Healthy side dishes, Vegan Indian side dish, Vegan recipes. Bookmark the permalink. 47 Comments.
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. 🙂
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Thanks Jet..They are like pumpkin seeds and it can be used as a substitute as well..Glad you liked it
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Absolutely can never go wrong with healthy vegetarian options 🙂
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True 🙂
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Nice idea to use soya milk for veganizing 🙂
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Thanx Malar. …just wanted to replace the cream with healthy option with retaining the texture and this combo worked so happy with the outcome…..thanx a bunch. …
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Yes please! I’d like some of this with the delicious naan you just posted! 🙂
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So nice of you HD..Please come over
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Chitra this looks and sounds delicious. The stew looks so creamy is that really just the soy milk? Really a delicious recipe.
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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. …
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Never tried malai dish with soy milk.. Awesome Chitra:-) learning a lot from you
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Thanx dear….just gave a try and it did taste good dear. …thanx for your lovely words. …
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The ‘spread’ looks so appetizing!
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Thanks Madndeepji 🙂
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Lol! Good one!! “MADndeepji” !!!
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Sorry Mandeepji please accept my apologies
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Not at all. I am quite used to this. I quite like it when smart people see the real me.
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You are really great got to know about yourself as a journalist working at Bahrain. Nice to meet you and amazing photos and nice nature clicks
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Thak you, ma’am! Glad you stopped by!
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Pleasure is mine to meet you Paaji
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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. 🙂
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It’s all the support and encouragement frim you guys, my dear hubby and blessings from my dad which is helping me to do so….thanx a bunch….
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Love tomato based version
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Thanx a bunch…… ❤
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methi mattar..geat idea…havnt made it since ages..
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This came out well dear..wait to hear how this turned out for yourself
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Reblogged this on Chef Ceaser.
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Thank you for your continued aupport
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I love how you serve your vegetables! So colorful.
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So happy to recieve such a positive and motivating feedback…Thank you
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awesome!
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Thanks Apsara 🙂
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Looks delicious, Chitra!
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Thanx Annie for the apportunity and encouragement. ….have a lovely day….
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How interesting that you use watermelon seeds! What is their purpose? The breads look absolutely delicious too!
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It adds creaminess and texture to gravy. Cashews are similar nuts are used but as a variation tried this
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Watermelon seeds? wow!
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Yes Fitz used it as a variation for creaminess and texture to gracy
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right.. just need to find some now! I love reading about new ingredients!
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Nice to know that.
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Chitra, that would be my perfect lunch right now. I’m looking very hungrily at my screen right now!
Happy FF.
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So nice Chava..I can offered to share it with you virtually
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Another yummy recipe for FF party, what should we ask more? Thanks a lot!
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Pleasure is mine to be part of FF and meet amazing supporting people like yourself Margherita….
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Thank you so much for the opportunity..great feeling to be featured in VVLP
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