Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter

Name: Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 serving
Ingredients: 2 teaspoons oil; 1/2 Medium onion chopped; 1/2 Serrano chili pepper chopped or to taste; 3-4 cloves of garlic finely chopped; 1/2 inch ginger finely chopped; 3-4 large chard leaves; 1/2 cup peas; 1/4 tsp cumin powder or cumin seeds; 1/4 tsp cinnamon powder; 1/4 tsp cardamom powder; 2 tsp kasoori methi; 1/4 loaded cup soaked cashews; 3/4 cup almond milk; 1/2 tsp salt; 1/2 tsp raw sugar; 1/4 tsp Kashmiri garam masala

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
2
Calories
210 kcal
Course
Main Course
Cuisine
Indian

Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter

Danielle Hudson

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Rainbow Chard and Peas in Creamy gravy. Chard /Methi Matar Malai Vegan. Dairy-free creamy greens & peas w/ indian spices, somewhat like spinach dip. Gluten-free Soy-free Recipe

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Ingredients

Servings

2 teaspoons oil
1/2 Medium onion chopped
1/2 Serrano chili pepper chopped or to taste
3-4 cloves of garlic finely chopped
1/2 inch ginger finely chopped
3-4 large chard leaves chopped (chopped 2.5-3 cups packed) or use other Greens
1/2 cup peas
1/4 tsp cumin powder or cumin seeds
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
2 tsp kasoori methi dried Fenugreek leaves or 1/4 tsp fenugreek seed powder
1/4 loaded cup soaked cashews soak in hot water for 15 minutes
3/4 cup almond milk or non dairy milk
1/2 tsp salt
1/2 tsp raw sugar or other sweetener
1/4 tsp Kashmiri garam masala optional (or use regular garam masala + a pinch of ground cloves)

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Instructions

In a pan, add oil and heat on low-medium heat. Add onions, chili, ginger and garlic and cook until onions are golden. Stir occasionally. If using ginger garlic paste, add to pan after onions are golden. Add the spices and mix well. Add chard, mix, cover and cook for 4-5 minutes until wilted. (If using other greens adjust cooking time till wilted). Add peas and fenugreek leaves, mix and cover and cook for 2-3 minutes.
Blend the soaked cashews with non dairy milk until well blended. Add the cashew cream, salt and sugar to the pan. Mix and cook on low heat until the cream just comes to a boil.
Add 1/4 tsp Kashmiri garam masala if you have some and mix. Taste and adjust salt and spice. Add cayenne if needed for heat. Add more water or non dairy milk if you like more gravy or thinner consistency. Serve hot with Naan, rotis, rice or quinoa. Or with Pita/chips as a dip!

Notes

nutritional values based on one serving

Nutrition Information

Show Details

Calories 210kcal (11%) Carbohydrates 19g (6%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 863mg (36%) Potassium 525mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 4680IU (94%) Vitamin C 40.2mg (45%) Calcium 179mg (18%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 210 kcal

% Daily Value*

Calories	210kcal	11%
Carbohydrates	19g	6%
Protein	7g	14%
Fat	12g	18%
Saturated Fat	1g	5%
Sodium	863mg	36%
Potassium	525mg	11%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	4680IU	94%
Vitamin C	40.2mg	45%
Calcium	179mg	18%
Iron	3.2mg	18%