Saag aloo with Swiss chard
Curries With Bumbi · ♥ 702 likes · 9.5K views · 4 min video
Read about swiss chard in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 244 g swiss chard
- 290 g potato
- 20 g chopped garlic
- 126 g finely chopped onions
Wash the Swiss chard well, chop roughly, and separate the stalks from the leaves.
- 2 tbsp oil
- ¼ tsp salt
- ¼ tsp turmeric powder
Heat 2 tablespoons oil in a pan on medium-high. Fry the potatoes with 1/4 teaspoon salt and 1/4 teaspoon turmeric until slightly golden brown at the edges; remove to a bowl.
- 2 tbsp oil
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
Heat 2 more tablespoons oil, not smoking. Add 1/2 teaspoon each cumin seeds and black mustard seeds and let them crackle and splutter; cover if worried about flying seeds.
Spluttering the seeds
- 1 whole dry red chilli
- ¼ tsp salt
Add the coarsely chopped garlic and stir a few seconds, then the finely chopped onions, a dry red chilli and 1/4 teaspoon salt; fry until pale and soft, not browned.
Garlic, onion and dry chilli
- water
- ½ tsp turmeric powder
- 1 tsp Kashmiri chili powder
Add a splash of water, then 1/2 teaspoon turmeric, 1 teaspoon Kashmiri chili powder, 1 teaspoon ground coriander and 1/2 teaspoon ground cumin; stir a few seconds on low.
The spice powders
- 1 tsp ground coriander
- ½ tsp ground cumin
- ⅓ cup hot water
Add the fried potatoes and stir on medium, then about 1/3 cup hot water and about 1 teaspoon salt. Cover 2 to 3 minutes.
- cherry tomatoes
Add the leaves and a few cherry tomatoes; no more water. Cover 3 to 4 minutes until the potatoes are soft.
Leaves and cherry tomatoes