Chard Saag - Testing

https://amealinmind.com/instant-pot-swiss-chard-saag/

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.

1 to 2 Tbsps ghee or mild oil

OPTIONAL: 8oz paneer, diced into ¼" pieces

1 onion diced

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 to 3 cloves minced garlic

1" knob fresh ginger, grated fine

2 bunches (1½ lbs) Swiss Chard, rinsed, thick leaf midribs removed and torn or chopped

NOTE: weigh the chard after removing the ribs to obtain the 1½ lbs.

Ghee or butter, for serving

1. Heat the oil in a sauté pan and lightly brown the cubes on all sides. This will take some time. Set aside.
2. In the remaining oil cook the onion until soft. Meanwhile, combine the dry spices in a small bowl. Add to the onions.
3. When the onions start to turn golden, add the garlic and ginger and cook for one more minute.
4. Add the chard 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.
5. OPTIONAL - coarsely blend the cooked leaves before serving. Serve with a little extra ghee or butter.
6. Add the optional paneer and heat through in the sauce.