Step 1

In a dry hot pan, toast your cumin, coriander, and cardamon, agitating the pan constantly until the pods begin to brown and smell toasted. Be careful to remove them before they burn.

Step 2

Grind all your spices in a mortar or spice grinder.

Step 3

In a large pan with a fitted lid, heat your oil or ghee over medium low heat. Add the onion, stirring to coat with the fat, then let it cook slowly until translucent and the bottom layer begins to caramelize, about 20 minutes

Step 4

Add the ginger and garlic and stir 60 seconds

Step 5

Turn the heat up to medium.Add the tomatoes, tomato paste, and spice mixture.Cover and let simmer until the tomatoes break apart easily with a wooden spoon and begin to look like a sauce. (about 5-10 mins)--You can make the dish up to this point up to 24 hours ahead and then reheat and proceed at dinner.

Step 6

Add the chard stems and simmer, uncovered until tender and easily pierced with a fork.

Step 7

Add the chard leaves, cover, and let simmer until the leaves wilt (2-3 minutes)

Step 8

Salt to taste.