Wash both vegetables, the chard and the potatoes, really well, so that there is no earth or dust left. If you want, you can peel the potatoes but if you have organic ones, it is best to keep the skin on – there are lots of nutrients in there! Cut the potatoes in medium-sized pieces. Cut off the lowest part of the chard’s stem and cut the stems away from the leaves. Cut the leaves and the stems separately in pieces, keeping them in two bowls apart from each other.

Heat up the oil in a deep non-stick pan. Once hot, add cumin seeds, garam masala, turmeric, coriander and mace into it. Turn the heat down to medium and stir, so that the spices can develop their aroma. Once they slightly change colour, you can add the potatoes as well as the stems of chard. Salt on top and then cover the pan with a lid for the next five minutes. Stir from time to time.

After five minutes, you can add the chard leaves as well. Now you leave the lid open and let the vegetables get cooked until the water is fully vaporized and all vegetables are soft. During this time, you need to keep on stirring at medium heat, to ensure nothing burns to your pan.

It will take approximately 15 minutes until everything is ready. Turn the stove off, sprinkle some mango powder on top, mix it well and enjoy your meal!