Wednesday: extending indian leftovers

We had some leftovers from Tuesday's lovely Indian food, but not enough for a full meal, so I came up with something.

For the leftover lamb paratha filling: saute some minced garlic, ginger, chile, and onion in clarified butter. Add ajwain and fennel seed and cook 30 seconds or so. Add steamed potato chunks and salt, mix well, and let cook 3-5 minutes. Stir in the leftover lamb and some chopped cilantro, cover, and let cook another couple minutes.

The second improv was to make another batch of saag paneer with tofu, but using swiss chard instead of spinach. I cut the chard into bite-sized pieces and boiled them until just about tender before using it.

Both of these turned out quite well. Using chard in this way is definitely something to remember next time the quantities of it start to get oppressive.