A Taste of Home: My Family’s Favourite Potato and Chard Sabzi
There are certain ingredients that instantly transport you back home. For my mum, it’s Lincolnshire-grown Desiree potatoes. I’ll never forget her delighted squeal finding them in a London supermarket, a little piece of home far away. She’s always been evangelical about their buttery texture, and this dish is her tribute. It’s a classic Gujarati-style curry, or sabzi, where those beloved potatoes are simmered with vibrant chard and a fragrant blend of cumin, coriander, and turmeric. It’s simple, soulful, and a constant on our family table. Now, I’m so excited to share it with you.
Ingredients
• 1 pound / 450g rainbow or Swiss chard
• 3 tablespoons / 45ml canola oil
• 1 teaspoon / 5g black mustard seeds
• 2 medium yellow onions, sliced
• 1¼ pounds / 570g Yukon Gold or red skin potatoes
• 1½-inch / 4cm piece ginger, peeled and grated
• 4 cloves garlic, crushed
• 1 pound / 450g ripe tomatoes, cut into wedges
• 1⅓ teaspoons / 6g ground red chile, or to taste
• ⅓ teaspoon / 1.5g ground cumin
• ⅓ teaspoon / 1.5g ground coriander
• ½ teaspoon / 2.5g ground turmeric
• 1¼ teaspoons / 7g salt, or to taste
• For Serving: Hot chapatis or rice, plain yogurt, and pickle
Instructions
1. Prepare the chard by separating the stems from the leaves. Chop the stems into 1¾-inch / 4.5cm pieces and slice the leaves into 1¾-inch / 4.5cm strips.2. Heat the oil in a large, lidded frying pan over medium-high heat. Once hot, add the mustard seeds. When they begin to pop, add the sliced onions and cook for 12 to 15 minutes, stirring occasionally, until soft and deeply golden.3. While the onions cook, peel the potatoes and cut them into ¾-inch / 2cm cubes.4. Add the grated ginger and crushed garlic to the caramelized onions. Sauté for 2 minutes until fragrant, then stir in the potato cubes and ¾ cup / 180ml of water. Cover the pan and cook for 10 minutes.5. Add the tomato wedges and the chopped chard stalks to the pan. Stir, replace the lid, and cook for another 5 minutes, or until the chard stalks are tender.6. Gently stir in the ground red chile, cumin, coriander, turmeric, and salt, ensuring everything is well-coated.7. Finally, add the chard leaves to the pan. Stir to coat them in the spice mixture, then cover and cook for a final 2 to 3 minutes, just until the leaves have wilted.8. Serve immediately with hot chapatis or rice, a dollop of yogurt, and a side of your favourite pickle.
Nutritional Information
• Serves 2-3. is an estimate per serving, assuming 3 servings.
• Calories: 485 kcal
• Protein: 9g
• Carbohydrates: 75g
• Fat: 16g
• Fiber: 12g
• Rich in Vitamin K, Vitamin A, and Potassium.
Pro Tips
• For a creamier texture, slightly overcook the potatoes so they begin to break down and thicken the sauce.
• Toast the ground spices in the pan for 30 seconds before adding the chard leaves to deepen their flavor and aroma.
• Don’t overcrowd the pan. Use a large, wide pan to ensure the onions caramelize properly instead of steaming.
• A generous squeeze of fresh lemon or lime juice just before serving will brighten all the flavors and cut through the richness of the potatoes.
FAQ
Q: Can I make this potato and chard sabzi vegan
A: Yes, this recipe is easily made vegan. The sabzi itself contains no animal products. For serving, simply substitute the plain yogurt with a plant-based alternative like coconut or soy yogurt, or omit it entirely.
Q: How can I add more protein to this vegetarian curry
A: To boost the protein, you can add one can of rinsed chickpeas or lentils along with the potatoes in step 4. You may need to add a little extra water. Serving the sabzi with quinoa instead of rice is another great way to increase the protein content.
Q: What can I use as a substitute for chard
A: If you don’t have chard, spinach is an excellent substitute. Add it at the very end of cooking as it wilts much faster. You can also use kale; just be sure to cook the stems a bit longer until tender and slice the leaves thinly.
Q: How should I store and reheat leftovers
A: Store leftover sabzi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat, adding a splash of water if needed to loosen the sauce. You can also microwave it until hot.
