Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
2
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Calories
210 kcal
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Course
Main Course
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Cuisine
Indian
Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter
Description
Rainbow chard and peas are cooked with onions, garlic, ginger, and serrano chili in neutral oil, then seasoned with cumin powder, cinnamon, cardamom, and dried fenugreek leaves to build layers of mild spice and earthiness. A blend of soaked cashews pureed with almond milk creates a rich and creamy base which is added to the pan, gently heated until just boiling. This combination results in a thick, velvety gravy that coats the tender greens and peas. The dish balances savory and subtly sweet notes, enhanced further by optional garam masala and a pinch of raw sugar.
The creamy gravy pairs well with flatbreads like naan or rotis and can also accompany rice or quinoa. For a casual take, it can be served as a dipping sauce with pita or chips. Adjusting the consistency with additional almond milk or water allows customization of the sauce’s thickness. The recipe is vegan and makes a warming vegetable dish featuring a subtle blend of Indian spices.
The nutritional value is based on one serving, making it easy to consider in meal planning or dietary tracking.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 onion medium, chopped
- 1/2 Serrano chili pepper chopped or to taste
- 3-4 cloves garlic finely chopped
- 1/2 inch ginger finely chopped
- 3-4 chard leaves chopped (chopped 2.5-3 cups packed) or use other Greens, large
- 1/2 cup pea
- 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 cashew soak in hot water for 15 minutes, loaded cup soaked
- 3/4 cup almond milk or non dairy milk
- 1/2 tsp salt
- 1/2 tsp raw sugar or other sweetener
- 1/4 tsp garam masala optional (or use regular garam masala + a pinch of ground cloves, Kashmiri variety
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
- The recipe yields a single serving; adjust ingredient quantities accordingly for more portions.
- Soak cashews for at least 15 minutes to ensure a smooth creamy sauce when blended with almond milk.
- Use mild leafy greens like rainbow chard; adjust cooking times if substituting other greens.
- Serve hot with naan, roti, rice, quinoa, or use as a dip with pita or chips.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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