Chili in a pod

Creamy Malai Matar Recipe | Green Peas Curry – Vegan

Malai Matar is a popular North Indian curry made with green peas, onion, ground spices and cream. This wholesome recipe takes 15 mins to prepare in Instant pot and served with roti, chapati, can also be served with jeera rice. 

Simple, Fresh, Vegan, Vegetarian and Kids friendly ingredients.

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MAIN INGREDIENTS

Green Peas – 2 cups of Frozen Green peas

Onion – 1 cup (medium size) Red Onion finely chopped

Ginger and Garlic – 1/2 tablespoon of Ginger Garlic paste

Cashew – 10 to 12 Raw Cashew nuts

Ground spices – Turmeric, Kashmiri chili (or paprika), Cumin, Coriander, Garam masala, Pepper and Salt for seasoning

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Cashew Cream

  • Take raw cashew nuts in a bowl, add 1/2 cup of water and soak for 15 mins.
  • Grind soaked cashew nuts into paste, using 1/4 cup of water in a blender.

STEP 2 : Instant pot Method

  • Set Instant pot to saute (high), add oil once heated add cumin seeds and allow to splutter.
  • Then add finely chopped onions and saute for 5 mins or until golden brown.
  • Add 1/2 tbsp of ginger garlic paste and saute for 1 min, until raw smell goes off.

STEP 3 :

  • Reduce the heat to low (switch to saute mode low).
  • Add ground spices – 1 tsp of kashmiri chili powder (or paprika), 3/4 tsp of coriander, 1/2 tsp cumin and 1/4 tsp of turmeric, pepper powder. Saute for 1 minute.
  • Now add 2 cups of frozen green peas and give a good mix.

STEP 4 :

  • Add 1 tsp salt, 1 cup water, stir well and make sure no browning sticking to the pot.
  • Switch off the heat (press cancel).
  • Close the instant pot with lid, pressure cook at high for 2 mins. Once cooking time completed, do a quick pressure release.

STEP 5 :

  • Carefully open the lid, switch on saute mode high.
  • Add prepared cashew cream, 1/4 tsp garam masala and 1 tsp crushed dried fenugreek leaves / kasuri methi and mix well.

STEP 6 : Final preparation

  • If required add 1/4 cup of water to adjust the consistency of the gravy and cook for 1 minute.
  • Finally, check for seasoning and remove from heat.

STEP 7 : Serving

Serve this creamy malai matar hot with rice or naan or roti.

TIPS AND TRICKS

To Store: Store this gravy in the refrigerator for 3-4 days. Before serving warm in microwave for 1 min or cook in a pan for 2 mins at medium heat (if required add little water and check for seasoning).

Substitute: In the place of cashew cream, replace with 1/4 cup of canned coconut milk.

If you don’t have dried fenugreek leaves, use 1 tablespoon of freshly chopped cilantro.

I have used kashmiri chili powder, you can replace with paprika.

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Creamy Malai Matar Recipe | Green Peas Curry - Vegan
Print Recipe

Creamy Malai Matar Recipe | Green Peas Curry – Vegan

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:Indian Courses:Main Lunch Dinner
Difficulty:BeginnerPrep time: 5 minutesCook time (includes pressure cooking): 10 minutesRest time: 40 minutesTotal time: 15 minutesServings:2 servingsCalories:300 kcal Best Season:Summer

Description

Malai Matar is a popular North Indian curry made with green peas, onion, ground spices and cream. This wholesome recipe takes 15 mins to prepare in Instant pot.

Ingredients

Ground Spices

Instructions

    Cashew Cream

  1. Take raw cashew nuts in a bowl, add 1/2 cup of water and soak for 15 mins.
  2. Grind soaked cashew nuts into paste, using 1/4 cup of water in a blender.

    3. Instant pot Method

  3. Set Instant pot to saute (high), add oil once heated add cumin seeds and allow to splutter.
  4. Then add finely chopped onions and saute for 5 mins or until golden brown.
  5. Add 1/2 tbsp of ginger garlic paste and saute for 1 min, until raw smell goes off.
  6. Reduce the heat to low (switch to saute mode low).
  7. Add ground spices – 1 tsp of kashmiri chili powder (or paprika), 3/4 tsp of coriander, 1/2 tsp cumin and 1/4 tsp of turmeric, pepper powder. Saute for 1 minute.
  8. Now add 2 cups of frozen green peas and give a good mix.
  9. Add 1 tsp salt, 1 cup water, stir well and make sure no browning sticking to the pot.
  10. Switch off the heat (press cancel).
  11. Close the instant pot with lid, pressure cook at high for 2 mins. Once cooking time completed, do a quick pressure release.

    12. Final Preparation

  12. Carefully open the lid, switch on saute mode high.
  13. Add prepared cashew cream, 1/4 tsp garam masala and 1 tsp crushed dried fenugreek leaves / kasuri methi and mix well.
  14. If required add 1/4 cup of water to adjust the consistency of the gravy and cook for 1 minute.
  15. Finally, check for seasoning and remove from heat.

    16. Serving

  16. Serve this creamy malai matar hot with rice or naan or roti.

Notes & Tips

  • To Store: Store this gravy in the refrigerator for 3-4 days. Before serving warm in microwave for 1 min or cook in a pan for 2 mins at medium heat (if required add little water and check for seasoning).
  • Substitute: In the place of cashew cream, replace with 1/4 cup of canned coconut milk.
  • If you don’t have dried fenugreek leaves, use 1 tablespoon of freshly chopped cilantro.
  • I have used kashmiri chili powder, you can replace with paprika.
Keywords:Quick dinner recipes, vegan curry recipes, Indian vegan recipes, Easy instant pot recipes, Instant pot vegetarian recipes, Green peas recipe, Malai matar gravy