Rainbow Chard Sabzi

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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.

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

– 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.