SAAG dish of Indian and Pakistani cuisine consisting mainly of green leafy vegetables. The word Saag literally means "green vegetables" in Hindi, and it generally designates simmered preparations based on green leaves such as spinach, mustard, fenugreek, cooked with spices and often enriched with coconut milk. The ribs of chard not being common in India, this SAAG is a revisited recipe for this great classic of Indian cuisine. This dish highlights the chard, which go perfectly with scented spices such as turmeric, cumin and Garam Masala. Naturally gluten -free, this SAAG is an excellent option for Indian cooking enthusiasts. It can be accompanied by basmati rice or a gluten -free Naan bread, for a family dinner. Easy to prepare, it can be embellished with chickpeas or paneer cubes (Indian cheese) for a full meal.
Separate the leaves from the ribs. Cut the leaves into strips and ribs into small pieces. Blanch the leaves and ribs separately in boiling water for 5 minutes, then drain.
Add the diced tomatoes and simmer until you get a thick sauce.
Add the whitened coasts and chard leaves to the sauce. Mix well.
If you use chickpeas, add them directly. If you opt for paneer, tofu or halloumi, brown it separately in a pan before adding it.