This rainbow card sabzi comes together in minutes and is super easy to make. Enjoy the simplicity and warmth of a homemade feast with fresh paratha of your choice.
Ingredients
200g rainbow chard, roughly chopped
2 brown onions, roughly chopped
oil of choice
1 tsp cumin seeds
1 tsp black mustard seeds
3 garlic cloves, grated
1″ fresh ginger, grated
2 large tomatoes, roughly chopped
2 red potatoes, peeled and cubed
¾ tsp salt
¾ tsp chilli powder
¾ tsp turmeric powder
1 tsp garam masala
2 tsp ground coriander
For the Cucumber Salad
1 cucumber, roughly chopped
1 red onion, roughly chopped
5 radishes
pinch of salt
pinch of black pepper
juice of ½ lemon
For the Raita
3 heaped tbsp natural yoghurt
pinch of salt
pinch of chilli powder
pinch of ground cumin
2 handfuls boondi
Method
– Add 2 tbsp oil to a hot pan. Add the cumin and black mustard seeds. Let them sizzle for 30 seconds.
– Add the onions. Cook for 7-8 minutes.
– Add the garlic and ginger. Cook for 1 minute.
– Add the tomatoes and 100ml water. Cover and cook on medium heat for 10 minutes.
– Add the salt, chilli powder, turmeric powder, garam masala, and ground coriander. Mix well.
– Add the potatoes, chard, and 100ml boiling water. Mix well, cover, and cook for 15-20 minutes.
– Meanwhile, prepare the cucumber salad by mixing all the ingredients together in a bowl.
– To prepare the raita, place all the ingredients in a bowl with a splash of water. Mix well.
Serve the sabzi with a heaped tbsp of cucumber salad and the raita.