Saag Aloo (Indian Rainbow Chard & Potato)
Indian Silverbeet & Potato
- 500g potatoes (peeled and cut into 5cm chunks)
- 1⁄2 tsp turmeric powder
2 tsp salt
3 tbsp mustard oil (or vegetable oil)
2 tsp panch phoron spice mix
2 dried chillies
1 tsp minced garlic
1 tsp minced ginger
1 tsp chilli powder (or paprika)
1 tsp cumin powder
1 tsp garam masala
½ cup crushed tomato (canned)
1 bunch Silverbeet
¼ cup fresh cream (optional)
Remove the leaves from the silverbeet, then finely chop about 1 cup of the stems and set aside. Chop the leaves roughly then in a pan with about ½ cup water, cook the leaves (covered) for 3-4 minutes. Cool slightly, then place in a clean tea towel and squeeze out as much water as you can. Set aside.
Put the potatoes into a saucepan. Sprinkle over the turmeric and salt then cover with water by about 2cm. Bring to a boil and cook for 12 minutes.
Using a slotted spoon, remove the potatoes to a bowl and set aside the liquid. Let the potatoes steam dry for a minute or two.
Heat the oil in a deep non-stick frying pan over a medium heat. When hot, tip in the potatoes and let them fry for about 5 minutes, turning once or twice.
Remove the potatoes then add the panch phoron spice mix and dried chillies to the oil. Let these sizzle for 30 seconds before adding the chopped chard stems.
Cook the silverbeet stems gently, reducing the heat a little, for about 5 minutes until soft. Add the garlic and ginger and stir fry for 1-2 minutes. Now add the chilli powder, cumin, coriander and garam masala along with the tomato. Stir well to combine.
Return the potatoes to the pan and add the chard leaves along with about 21⁄2 cups of the potato cooking liquid. Stir gently to combine.
Bring to a simmer then reduce the heat to low and simmer gently (covered) for 5 minutes. Remove the heat and simmer for 5-8 more minutes until the sauce is reduced and the potatoes fully cooked.
Remove from the heat and check for seasoning and, if using, stir in the fresh cream and serve with Indian breads or rice.