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Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter
5 from 30 votes

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

This vegan Chard Malai Mutter features tender rainbow chard and peas cooked in a creamy, spiced almond milk gravy. Aromatics like onions, garlic, ginger, and serrano chili are sautéed with warming spices including cumin, cinnamon, cardamom, and fenugreek leaves. Cashew cream enriches the sauce, yielding a smooth, lightly spiced dish that can be served with naan, rice, or as a dip.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 210

% 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.