1 - A good first try, but I feel like maybe a bit salty. It was part of a larger meal and something was very salty, but I can't quite tell if it was this. Next time, I'll start with 1/2 tsp and taste to adjust seasoning just to see.
2 - I added paneer as an optional element and it was quite good.
3 - Oh, this was good! I made and used ghee and used year-two chard that was going to seed and it was sweet and tasty. I used the full 1tsp of salt it was good. No paneer this time and it was good.
4 - Still good. I actually chop the stems fine and cook them a bit before adding the leaves. I like the texture it produces especially when there is no paneer.
1 to 2 Tbsps ghee or mild oil
OPTIONAL: 8oz paneer, diced into ¼" pieces
1 onion (6oz/170g) minced
2 to 3 cloves minced garlic
1" knob fresh ginger, grated fine
½ - 1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
¼ tsp black pepper
⅛ - ¼ tsp cayenne
¼ tsp turmeric
2 bunches (1½ lbs) Swiss Chard, rinsed, thick leaf midribs removed chopped fine, and leaves in ribbons
Ghee or butter, for serving
- For the OPTIONAL paneer, heat the oil in a sauté pan and lightly brown the cubes on all sides. This will take some time. Set aside.
- Cook the onion in the oil until soft.
- When the onions start to turn golden, add the garlic, ginger and spices and cook for one more minute.
- Add the chard stems first and cook a few minutes. You may have to add a little water to avoid scorching the spices. Add the leaves one handful at a time, only adding another handful with the preceding one has cooked down and made more room in the pan. Cook until the leaves have softened.
- OPTIONAL - coarsely blend the cooked leaves before serving. Serve with a little extra ghee or butter.
- Add the optional paneer and heat through in the sauce.
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