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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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Starting up the new year with another favorite restaurant style Indian curry preparation! vegan-ized, healthy-fied and simpli-fied with the same authentic flavors. Methi Rainbow Chard Malai Mutter.
Fenugreek(Methi) plant is used in several ways in Indian cuisine. The seeds frequently used in cooking as spice (in Tempering/tadka eg Kadhi– Spiced Yogurt gravy), added to pickles, or to Dosa crepe batter to help the fermentation. The leaves or plant used as a vegetable (Aloo Methi– Potato and bitter greens), and herb (dried or fresh leaves) added to soups and stews(Dal Tadka, Dal Makhani).Fenugreek also has cleansing and medicinal properties.Fenugreek is a tropical plant so it is difficult to find the fresh greens around here (found infrequently in the Indian stores around Seattle).
The leaves and seeds are known for their distinctive bitter taste. One of my favorite ways to eat Fenugreek used to be Methi Malai Mutter (Fresh Fenugreek greens and Peas in creamy buttery gravy). The gravy obviously had a good amount of cream, butter and sometimes grated Paneer(cottage cheese). This version of course, does not use any of that and also uses Rainbow chard which is much more easily available in the Northwest. Some dried Fenugreek leaves help add the Methi flavor and result is amazingly delicious. Hence, Chard Malai Mutter! Think a spinach artichoke dip but more of a side. You can serve it like a dip with chips too. Spiced Indian style greens, peas and cream dip.
Add this restaurant style Indian curry to your 2014 must make Indian food list!
The dried leaves(Kasoori Methi) can be found in any Indian store or online on amazon. The seeds are much easily available in most health stores.
More Vegani-ized Indian curries, Dals, Beans, Chickpeas and Stews and dry veggie curries can be found under Main Course India category on the blog here.
Steps:
Saute the onion, ginger, garlic and chili.
Add chard and spices and cook until wilted.
Add peas and methi and cook for 2 minutes.
Add the cream,salt and sugar and mix well.
Bring to a boil. Mix in Kasmiri garam masala and serve hot.
Recipe Card
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5 from 9 votes
Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter
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
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Main
Cuisine: Indian
Servings: 2
Calories: 210kcal
Author: Vegan Richa
Ingredients
- 2 teaspoons oil
- 1/2 (0.5) medium onion chopped
- 1/2 (0.5) Serrano chili pepper chopped or to taste
- 3-4 cloves (3 to 4 cloves) of garlic finely chopped
- 1/2 inch (0.5 inch) ginger finely chopped
- 3-4 (3 to 4) large chard leaves chopped (chopped 2.5-3 cups packed) or use other Greens
- 1/2 cup (72.5 g) peas
- 1/4 tsp (0.25 tsp) cumin powder or cumin seeds
- 1/4 tsp (0.25 tsp) cinnamon powder
- 1/4 tsp (0.25 tsp) cardamom powder
- 2 tsp Kasoori Methi dried Fenugreek leaves or 1/4 tsp fenugreek seed powder
- 1/4 (0.25) loaded cup soaked cashews soak in hot water for 15 minutes
- 3/4 cup (187.5 ml) almond milk or non dairy milk
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) raw sugar or other sweetener
- 1/4 tsp (0.25 tsp) Kashmiri garam masala optional (or use regular garam masala + a pinch of ground cloves)
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!
Video
Notes
nutritional values based on one serving
Nutrition
Nutrition Facts
Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter
Amount Per Serving
Calories 210Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 863mg38%
Potassium 525mg15%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 6g7%
Protein 7g14%
Vitamin A 4680IU94%
Vitamin C 40.2mg49%
Calcium 179mg18%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating on the blog . Tag me on Instagram @veganricha
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Reader Interactions
Comments
Rose
Dear Richa, I got your cookbook as a present and am slowly making my way through your recipes. This was absolutely delectable, and my favorite so far! Perfect with roti.Reply
Vegan Richa Support
Awesome!! Glad you like it!
Reply
Maneesha
very tasty! I loved this curry, Richa! Thank you so much! I had a bunch of swiss chard at home, so I added that plus some baby spinach and baby kale. I then blended everything together – sooo perfect and soo comforting! Thank you Richa!Reply
Vegan Richa Support
yay! thank you!
Reply
Carol Perryman
Richa, I have not made this yet. However, I was so excited to see it because I have been trying to find a similar dish for years! The one I had about 15 years ago in a restaurant had what I think may be the same sauce, but contained peas and potatoes – very savory and creamy, probably with fenugreek. Are you aware of such a dish, or do you think I could experiment with this one by subbing in potatoes for the chard?Carol
PS I’ve been following you since the Postpunk forum (still missed!) and just ordered your upcoming instant pot cookbook.Reply
Vegan Richa Support
wow! you’ve been following for some time. sounds great- I suggest to have fun with it with potatoes – or even sweet potatoes !!
Reply
E
Super tastyReply
Vegan Richa Support
E! Yay! thank you. <3
Reply
Anne
So delicious. Thank you for the veganized authentic Indian cuisine! I have made a few of your recipes and always with stellar results. This was exceptional.Reply
Kris
Just made a double batch and shared with friends and family who loved it – thank you for all these amazing vegan creations!!Reply
Richa
awesome
Reply
Minh Thuy
This looks great. I think this will be the next thing I’m going to make.
Reply
Shawna
I made these for a party and all my omni friends LOVED IT!!!! They couldn’t get enough!
It was one of my favorite dishes I’ve ever made! Super creamy and TONS of flavor!
Richa, you’ve done it again! THANK YOU!!!!!Reply
Richa
Thats awesome! I am so happy everyone loved it!!
Reply
Kelly
This dish is great! It is the best Indian dish that I have made myself, and better than restaurants too. And, pretty easy to make. It is so creamy, and the chard turned out just perfect. Amazing! I can’t wait for your book.
Reply
Richa
yay! so glad it worked out well and you like it!!
Reply
Shez
This was absolutely delicious! The kids asked me to put the dish into our regular rotation. Thank you!
Reply
Sowji
I made this and everyone including my picky eater son loved it
Reply
Richa
Awesome!
Reply
Andy
This was so good! I was visiting my parents this weekend, and they asked me to make dinner. I saw that I had bookmarked this a while ago and decided to make it. I omitted the fenugreek and went with curry powder since my mom’s garam masala seemed to be sitting in the cupboard for too long, but the result was really, really tasty. Will make again–thanks!
Reply
Richa
Awesome! So glad you all loved it!
Reply
Anonymous
This is kind of like an Indian creamed spinach. 🙂 I only used the 1/4 tsp of the powdered fenugreek and didn’t taste the bitterness. I just suggest doubling or tripling the recipe to have leftovers the next few days!
Thanks for giving awareness to the beagle situation. A shout out to Beagle Freedom Project that is dedicated to these sweet animals who are needlessly tortured.
Reply
Kristina
I made this last night with my boyfriend. We used mustard greens instead of chard which upped the bitter pop. Really good.
Reply
Richa
awesome!! so glad you liked it!
Reply
Corrin Radd
Made this today. My wife loved it. I liked it, but the fenugreek might be something I need to develop a taste for. I think I would prefer it without. Am I kicked out of the club? 🙂
Reply
Richa
did you make it with chard leaves or fenugreek leaves? this chard version has verylittle fenugreek. the dish is usually made with fresh fenugreek leaves:) and yes that fenugreek bitter is an acquired taste 🙂
Reply
Sunday Morning Banana Pancakes
What an amazing dish- full of creamy goodness.
I had no idea 70,000 beagles are killed each year, that is a staggering amount (really anything other than 0 is unacceptable) thank you for sharing this info Richa
Reply
Anonymous
this was sooooooooo incredibly delicious!!!! thank you so much for posting it for the world to enjoy :)))))
this totally reminded me of a vegetable korma. have not had that since i turned vegan many, many moons ago 😉
this one’s a keeper!!!!!Reply
Laura @ This is Thirty
Love the diverse and delicious ingredients in this recipe! Sounds so creamy and yummy!
Reply
rachelinveganland.com
What a GORGEOUS dish! I LOVE chard and I can’t wait to make this!
Reply
Glue and Glitter
Aah this looks amazing!
Reply
Gabby @ the veggie nook
YUM! I love the cashew/almond milk cream base!
Reply
Stefanie
Once again, your recipe looks amazing! Also, I had no idea that so many dogs were still being killed to this day for animal testing. We have to stop this insanity!
Reply
Indain food in Australia
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Reply
Randi (laughfrodisiac)
That looks incredible! And yeah it kind of does look like a spinach dip! Definitely on my list. You have too many great recipes that I need to make!
Reply
Divya Shivaraman
fabulous and delicious curry
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Caitlin
this looks so creamy and flavorful! i want to get out a bag of tortilla chips and eat it as a dip!
Reply
Richa
ooh thats a great idea. i will add that to the post! it is quite close to a creamy spinach dip. 🙂
Reply
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