Vegan Methi Malai Matar
This rich, fragrant curry delivers everything you want from a restaurant-style Indian dish — a silky, spiced sauce, tender green peas, and the pleasantly bitter depth of fresh fenugreek leaves — all in one comforting bowl. The secret to that luxurious "malai" creaminess is a two-part base of blended cashew cream and full-fat coconut milk, which together create a sauce so velvety you'd never miss the dairy. Blooming whole cumin seeds in hot oil, then layering in ginger, garlic, and a carefully measured spice blend, builds the kind of complex flavor that usually takes hours but comes together in well under 30 minutes here. A small pinch of sugar at the end balances the slight bitterness of the methi and rounds out the heat from the cayenne beautifully. The recipe serves four, making it a solid weeknight dinner that's just as impressive for guests. Ladle it over basmati rice or scoop it up with warm naan — either way, the sauce is the star and you'll want every last drop.
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Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews
- ½ cup hot water
For the curry
- 2 tbsp neutral oil (such as avocado or canola oil)
- 1 tsp cumin seeds
- 1 medium yellow onion, finely chopped
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp garam masala
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- ¾ tsp salt, plus more to taste
- 1 can (13.5 oz) full-fat coconut milk
- ¼ cup water
- 2 cups fresh methi (fenugreek) leaves, loosely packed, stems removed
- 1 ½ cups frozen green peas, thawed
- 1 tsp sugar
For serving
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Combine the cashews and hot water in a small bowl and soak for 15 minutes, until the cashews are softened. Drain, then transfer to a blender with 1/4 cup fresh water and blend on high until completely smooth and creamy, about 1 minute. Set aside.
- 2
Heat the oil in a large skillet or wide saucepan over medium heat until shimmering. Add the cumin seeds and cook for about 30 seconds, until they sputter and turn a shade darker — watch closely, as they can burn quickly.
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