Most Indian restaurants carry Methi(Fenugreek) Mutter(Green Peas)Malai(Cream) on their menu. Original recipe uses rich cashew base with fresh cream. The gravy is creamy white instead of regular tomato base.
I experimented using kale and walnuts in the recipe. Substituted fresh whipping cream with half and half.
1/4 cup kale finely chopped
3/4 cup green peas boiled
1/2 cup half and half or heavy whipping cream
1 onion
1 inch ginger
4 cloves garlic
1 tsp cumin
1/2 tsp cinnamon
6-7 cashews
4-5 walnuts ( you could use almonds too)
1 large jalapeño
2 tbsp oil
Make a thick smooth paste with onion,ginger,garlic , jalapeño and nuts with little water.
In a saucepan, splutter cumin in the oil and
saute the kale until soft and cooked.
Add the paste to the kale , sprinkle the cinnamon and saute for 3-4 mins. Now pour the half and half. Add salt and stir in the boiled peas. Simmer for 8-10 mins.
Add water before serving if the gravy gets too thick.
It's a very mild dish, add more jalapeños or chilli powder for extra spicy gravy. I haven't added too many spices to keep the flavors of kale and nut sauce distinct.
For a vegan version, omit the dairy and use cashew or almond milk instead.
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