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!
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.
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.
Rainbow Chard and Peas in Creamy gravy. Chard /Methi Matar Malai Vegan
Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain.
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 such as spinach, radish greens, mustard etc..
Get this recipe in my Cookbook! Now Available Internationally!
Serve hot with Naan, rotis, rice or quinoa. Or with Pita/chips as a dip!
This bowl of greens and gravy is being shared at Ricki’s wellness weekend, Allergy Free Wednesdays.
There are certain unnecessary painful things that break my heart everytime. Testing on dogs is one such thing. Every video of Laboratory beagles stepping out on grass and seeing sun for the first time is enough start a torrent. (See more at Beagle Freedom Project site and Facebook)
Beagles are the dog of choice for laboratory research because of their small size and gentle nature. Despite mounting evidence that this testing produces unreliable results, 70,000 Beagles are killed each year in the name of research. These are some of the horrific tests Beagles and other animals are forced to endure. Infographic via Visual.ly