Methi Malai

Methi Malai is a rich and creamy dish made with fresh fenugreek leaves and a luscious coconut milk base, perfect for a comforting vegan lunch. The subtle bitterness of methi is beautifully balanced with the creaminess, making it a delightful addition to any meal.

Ingredients

• Fresh methi leaves - 100 grams
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Salt - to taste
• Black pepper - 1/4 teaspoon
• Oil - 1 tablespoon
• Lemon juice - 1 tablespoon
• Fresh coriander leaves - for garnish

Steps

1. Wash the methi leaves thoroughly and chop them coarsely. Set aside.
2. In a pan, heat 1 tablespoon of oil over medium heat. Add cumin and mustard seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Stir in the minced garlic, grated ginger, and slit green chili. Cook for another 2 minutes until fragrant.
5. Add turmeric powder and salt; mix well.
6. Add the chopped methi leaves to the pan and sauté for about 5 minutes until they wilt.
7. Pour in the coconut milk and stir to combine. Let it simmer for 10 minutes on low heat.
8. Adjust seasoning with black pepper and stir in the lemon juice.
9. Remove from heat and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 230
• Protein: 3 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 16 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from methi leaves, supporting digestive health.
• Coconut milk provides healthy fats that can boost heart health and provide energy.

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