Methi Malai Murg

Methi Malai Murg is a rich and creamy dish featuring the unique flavors of fenugreek leaves combined with a luscious coconut cream sauce, making it a delightful vegan twist on a classic Indian preparation. Perfect for breakfast, this dish is both comforting and nutritious, offering a satisfying start to your day.

Ingredients

• Fresh methi leaves (fenugreek) - 100 grams
• Coconut cream - 200 ml
• Tofu (firm, crumbled) - 200 grams
• Onion (finely chopped) - 1 medium
• Garlic (minced) - 4 cloves
• Ginger (grated) - 1 inch
• Green chili (slit) - 1
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Oil (coconut or vegetable) - 1 tablespoon
• Fresh cilantro (for garnish) - a handful

Steps

1. Wash the methi leaves thoroughly and chop them coarsely.
2. In a pan, heat the oil over medium heat and add cumin seeds; let them crackle.
3. Add the chopped onion to the pan and sauté until golden brown.
4. Stir in the minced garlic, grated ginger, and slit green chili; cook for 2-3 minutes until fragrant.
5. Add the crumbled tofu to the pan and sauté for about 5 minutes, allowing it to absorb the flavors.
6. Sprinkle in the turmeric powder and salt, mixing well.
7. Add the chopped methi leaves to the pan and cook for 3-4 minutes until they wilt.
8. Pour in the coconut cream and bring the mixture to a gentle simmer.
9. Stir in the garam masala and cook for another 5 minutes, allowing the flavors to combine.
10. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 28 g
• Saturated Fat: 24 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from methi leaves.
• High in protein and healthy fats from tofu and coconut cream.

Tags