RED CHARD (CAHULI SAAG)

A great recipe to cook with Swiss chard/red or ruby chard. Personally, I am not a fan of chards. But the way I cooked this chard, I don't mind having it again and again. A few Indian spices tossed in with yoghurt just brought the whole dish together without leaving the woody taste in my mouth. If you do like chard, try this recipe. Goes well with chapati ( I had it with chapati).

Serves 2

Time: 30-35 minutes or less

1 bunch of red chard or any colour chard shredded very finely with the stems

1 tsp cumin

1 tsp mustard seeds

1 medium onion chopped

2-3 whole chillies halved or less (optional)

1 tsp ginger paste

1 tsp garlic paste

Salt

1/2 tsp turmeric

1 tsp coriander powder

2 tbs yoghurt

1/2 tsp chilli powder (optional)

2-3 tbs ghee/oil

Method

Heat the oil/ghee in a pan. Add the cumin and mustard seeds. when they start popping, add the chopped onions. Cook the onions until soft and changed colour.

 

Now, add the ginger and garlic paste with the halved chillies. Cook for a minute and then add the shredded chard along with the stems (stems should be finely shredded as it will cook along with the leaves. I don't boil the stems). Give it a stir and cover to cook for 5-7 minutes.

 

Remove the cover, add the salt, turmeric, coriander powder, red chilli powder and yoghurt. Mix it and let it cook for another 5-7 minutes on high heat so that all the spices are cooked in and the oil/ghee has separated from the chard.

 

Serve the chard/cahuli saag with chapati as I had mine.