Lemon chard aloo

Updated at: Thu, 17 Aug 2023 05:31:01 GMT

Step 1

Heat 1 tbsp of ghee or oil in a large frying pan, which has a lid. When hot, add the mustard seeds. They will spit and pop at you like mad so stand back. Let them crackle away for a minute until just fragrant. Turn the heat down to medium and add the onions, ginger, chilli, cumin seeds and turmeric. Cook for 7-8 minutes until the onions are just soft, adding the garlic after 3 minutes. Add the potatoes, the chard stalks and a big pinch of salt and cover with 150ml water. Put the lid on and cook for 30-35 minutes until the potatoes have cooked. Check at intervals and add a little more water if it is drying out. Throw in the chard leaves and cook for 2-3 more minutes, until they have wilted down. Again, you may need to add a little more water when adding the chard if the potato mixture looks like it is quite dry. Take off the heat and grate over the zest of 1/4 of the lemon and squeeze over the juice of half. Check for seasoning – it will probably need a good pinch or two of sea salt. Throw over the coriander and serve.

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