Recipe Category: Sauce
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Ingredients
- recipe for : Chard Malai Mutter
- 2 teaspoons safflower or other neutral oil
- 1 cup finely chopped white onion
- 1 Serrano or birds-eye chile, chopped
- 5 cloves garlic, finely chopped
- 1 (1-inch) knob of ginger, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 3 1/2 cups packed chopped chard or other greens
- 1 1/4 to 1 1/2 tablespoons dried fenugreek leaves or 1/2 cup fresh fenugreek leaves
- 1 to 1 1/2 cups fresh or frozen green peas, thawed if frozen
- 1/2 cup soaked cashews (soaked for 15 minutes)
- 1 1/4 cups nondairy milk
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon raw sugar or other sweetener
- 1 teaspoon Kashmiri garam masala blend (or 1/4 teaspoon black pepper,
- 1/2 teaspoon ground coriander,
- 1/8 teaspoon nutmeg, and
- 1/8 teaspoon ground cloves
- 1/4 teaspoon paprika, for garnish
Method
- Heat the oil in a skillet over medium heat
- Add the onion, chile, ginger, and garlic and cook until onion is golden, 6 to 8 minutes
- Stir occasionally
- Add the cumin, cinnamon, and cardamom and mix well.
- Stir in the chard and fenugreek.
- Cover and cook until almost wilted, about 4 minutes
- Add the peas, mix well
- Reduce the heat to low
- In a blender, combine the soaked cashews and nondairy milk and blend until smooth
- Add the cashew cream, salt, and sugar and Kashmiri garam masala to the pan
- Add less salt to begin with, if using bitter greens
- Mix and cook over low heat until the cream just comes to a boil, 10 to 15 minutes
- Taste and adjust the salt and spice
- Add more water or nondairy milk for a more saucy consistency
- Garnish with paprika
- Serve hot
- Variations: Add 1/2 cup raw cashews with the peas for Cashew Chard and Peas in Cream Sauce (Kaju Mutter Malai)
- Add 1/2 cup shredded firm or extra-firm tofu with the peas for some texture
- You do not need to soak the cashews if using a high-speed blender such as a Blendtec
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