Red Chard Saag

1. 1

   Finely chop (or process) chard leaves.

2. 2

   Set aside.

3. 3

   Heat oil or ghee in heavy bottomed saute pan at med-high.

4. 4

   When oil is hot, add onion (be careful, as the oil may splatter) and saute until transparent.

5. 5

   Add chopped chard and let wilt.

6. 6

   Add vindaloo and reduce heat.

7. 7

   Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached.

8. 8

   If you find the mixture is getting dry, add water.

9. 9

   After simmering, raise heat and add garlic and ginger.

10. 10

    Stir and heat for 5 minutes.

11. 11

    Serve with Naan bread and/or basamati rice.

12. 12

    (NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger).

No additional tips available.