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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop (or process) chard leaves. | 2. Set aside. | 3. Heat oil or ghee in heavy bottomed saute pan at med-high. | 4. When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent. | 5. Add chopped chard and let wilt. | 6. Add vindaloo and reduce heat. | 7. Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached. | 8. If you find the mixture is getting dry, add water. | 9. After simmering, raise heat and add garlic and ginger. | 10. Stir and heat for 5 minutes. | 11. Serve with Naan bread and/or basamati rice. | 12. (NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red swiss chard	1	bunch		-	-	-	-
ghee	8	tablespoons		-	-	-	-
onion	2		minced	88.0	20.548000000000002	2.42	0.22
vindaloo curry paste	2	tablespoons		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	2		minced	3.2	0.7108	0.0728	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.