Creamy Coconut Fenugreek Peas Curry

Here’s a vegan-style Methi Matar Malai recipe without any dairy products:

Ingredients:

• 1 cup fresh fenugreek leaves (methi), washed and chopped
• 1 cup green peas (fresh or frozen)
• 1 cup coconut milk
• 1 tablespoon raw cashews, soaked in water for 30 minutes
• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Stir in ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add tomato puree, ground turmeric, ground coriander, and salt. Mix well and cook until the oil separates from the masala.
5. Meanwhile, blend soaked cashews with a little water to make a smooth paste.
6. Once the masala is cooked, add chopped fenugreek leaves (methi) and green peas. Mix well and cook for a few minutes.
7. Pour in the coconut milk and cashew paste. Stir to combine all the ingredients.
8. Let the curry simmer on low heat for about 8-10 minutes until the methi is tender and the flavors meld together.
9. Sprinkle garam masala and give it a final stir.
10. Garnish with fresh coriander leaves.
11. Serve hot with roti, naan, or rice.

Enjoy this creamy and flavorful vegan Methi Matar Malai, perfect for a comforting and nutritious meal!