Methi Matar Malai (GF, DF)

Methi Matar Malai (GF, DF)

Mattar Malai

This is a beautiful fragrant vegan curry from the north of India. It is made with Methi, which is Fenugreek, Malai which is cream, which I substituted for tofu cream and Matar which is green peas

It is a beautifully balanced dish, due to the bitterness of the Fenugreek and sweetness from the onions, almond milk and sugar

Fenugreek is good for liver function, cholesterol and digestion and is therefore used a lot in Indian and Ayurveda cooking

‘When diet is wrong, medicine is of no use, when diet is correct, medicine is no need’

I served these as a canapé at my Indian inspired dinner party, but it is good with rice or a flatbread also

Ingredients

  • 2-3 cups of Fenugreek/Methi
  • 1 cup cooked peas
  • 1 cup tofu cream cheese
  • ½ cup almond milk
  • 1 tsp. garam masala
  • 2 tbsp. coconut oil
  • 1 tsp. sugar
  • Salt to taste
  • Chopped coriander
  • 1 cup chopped onions
  • 1 tsp. cumin seeds
  • 5 garlic cloves
  • 1 inch ginger, chopped
  • 1 chilli, chopped
  • ¼ cup cashew nuts

Method

  • Blend the onions, cumin, garlic, ginger, chilli and cashew nuts into a smooth paste
  • Heat the oil and fry this mixture for 5-10 minutes until the raw taste is gone
  • Add the fenugreek, cook for 2/3 minutes
  • Add ½ cup almond milk, mix well and cook for 3-5 minutes
  • Add the cooked peas, tofu cream cheese, garam masala, salt, sugar, mix well and cook for 5 minutes on a low flame
  • Garnish with the coriander leaves and serve with roti, rice or in tart cups as a fun canapé
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