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.
Rainbow chard and Peas in creamy gravy - vegan Chard Malai Mutter
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!
Notes
Nutrition
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
Caitlin says
January 4, 2014 at 2:23 amthis looks so creamy and flavorful! i want to get out a bag of tortilla chips and eat it as a dip!
Richa says
January 4, 2014 at 3:04 amooh thats a great idea. i will add that to the post! it is quite close to a creamy spinach dip. 🙂
Divya Shivaraman says
January 4, 2014 at 2:27 amfabulous and delicious curry
Randi (laughfrodisiac) says
January 4, 2014 at 3:17 amThat 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!
Indain food in Australia says
January 4, 2014 at 6:08 amThis comment has been removed by a blog administrator.
Stefanie says
January 4, 2014 at 6:50 amOnce 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!
Gabby @ the veggie nook says
January 5, 2014 at 7:44 pmYUM! I love the cashew/almond milk cream base!
Glue and Glitter says
January 5, 2014 at 9:28 pmAah this looks amazing!
rachelinveganland.com says
January 6, 2014 at 7:16 pmWhat a GORGEOUS dish! I LOVE chard and I can’t wait to make this!
Laura @ This is Thirty says
January 6, 2014 at 9:36 pmLove the diverse and delicious ingredients in this recipe! Sounds so creamy and yummy!
Anonymous says
January 17, 2014 at 6:26 pmthis 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!!!!!
Sunday Morning Banana Pancakes says
January 24, 2014 at 5:48 pmWhat 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
Corrin Radd says
February 8, 2014 at 12:12 amMade 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? 🙂
Richa says
February 8, 2014 at 1:12 amdid 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 🙂
Kristina says
February 24, 2014 at 5:50 pmI made this last night with my boyfriend. We used mustard greens instead of chard which upped the bitter pop. Really good.
Richa says
February 24, 2014 at 10:35 pmawesome!! so glad you liked it!
Anonymous says
February 25, 2014 at 7:08 amThis 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.
Andy says
May 5, 2014 at 12:40 amThis 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!
Richa says
November 13, 2014 at 12:42 pmAwesome! So glad you all loved it!
Sowji says
November 13, 2014 at 12:10 pmI made this and everyone including my picky eater son loved it
Richa says
November 13, 2014 at 12:41 pmAwesome!
Shez says
February 9, 2015 at 3:25 pmThis was absolutely delicious! The kids asked me to put the dish into our regular rotation. Thank you!
Kelly says
April 16, 2015 at 12:40 pmThis 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.
Richa says
April 16, 2015 at 1:02 pmyay! so glad it worked out well and you like it!!
Shawna says
August 6, 2015 at 10:15 pmI 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!!!!!
Richa says
August 7, 2015 at 12:28 amThats awesome! I am so happy everyone loved it!!
Minh Thuy says
August 3, 2016 at 3:23 amThis looks great. I think this will be the next thing I’m going to make.
Kris says
February 21, 2020 at 6:45 pmJust made a double batch and shared with friends and family who loved it – thank you for all these amazing vegan creations!!
Richa says
February 21, 2020 at 6:50 pmawesome
Anne says
February 22, 2020 at 6:19 amSo 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.