Indian spiced chard and potatoes
- Share via
Plenty of aromatics--such as onions, garlic, a small amount of spices and fresh herbs give this dish very flavorful. flavor. A mini food processor can finely mince the aromatics in no time. I find the tiny pieces of garlic and ginger yield a nice mellow flavor in little cooking time. Ultimately, the spice level in any recipe is a matter of taste, so be judicious. And always add the fresh herbs at the end.
Serve this with basmati rice.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring just until they start to soften, about 2 minutes. Add the garlic, ginger, cumin, coriander, cardamom, salt and cayenne. Cook, stirring, until the garlic, ginger and spices are very fragrant, about 2 minutes.
Add the chard, potatoes and vegetable broth and bring to a boil. Reduce the heat to low, cover and cook until the potatoes are tender, about 15 minutes.
Stir in the lime juice and cilantro, then serve.
Get our Cooking newsletter
Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
