Monday, January 31, 2011

Potato and Red Chard Subzi

Red Chard and Potato Subzi

This is a very simple dish of potato and greens. The flavour of green chillies comes through along with the mild heat. For additional heat, garnish with red-chilli flakes, which adds to visual appeal too! This recipe goes to Veggie/Fruit a Month Event, hosted at Dil Se, started by Priya Mitharwal. It also goes to Food Palette -Green and Anyone Can Cook series.

1 cup: Red Chard, chopped and tightly packed
1 large potato, peeled and cut into chunks/wedges
2 cloves of garlic, crushed
3 hot green chillies, slit
1/2 tsp of cummin seeds
1/4 tsp of fennel seeds [ optional]
1/4 tsp of turmeric powder
1 dried red chilli, flaked
2 tbsps vegetable oil

Heat 1 tbsp of oil
Temper the cummin and fennel seeds,
Add the crushed cloves of garlic,
Add the finely chopped red chard leaves
Saute for 5 minutes / until cooked on medium high
Season with salt and keep aside.

Cut one Potato [2  1/2 cups of chunks]  into chunks/wedges [baking potato used here]
Heat the other tablespoon of oil,
Add the potato chunks and toss it in the oil
Cook for 4- 5 minutes
Add the slit green chillies
Add the turmeric powder and salt
Cook for a couple of minutes,
Add 2 tbsps of water and put the lid on,
Turn the flame to a little lower than medium high
Cook until done
Mix the cooked red chard and mix well with the potatoes.


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