Red Chard Saag
Elevate your Indian-inspired dinner with this vibrant and nutrient-packed Red Chard Saag, a modern twist on the traditional saag recipe. Featuring tender red chard leaves simmered with aromatic spices like cumin, turmeric, and garam masala, this dish bursts with bold flavors and earthy goodness. Enhanced with garlic, ginger, and a touch of cream or coconut cream for added richness, it strikes the perfect balance between comforting and wholesome. Quick to prepare in just under an hour, this one-pot wonder is ideal for weeknight meals or special occasions. Serve it alongside fluffy naan, warm roti, or steamed rice for a wholesome, plant-forward meal that’s as satisfying as it is delicious. Whether you're vegan, vegetarian, or just exploring flavorful global cuisines, this Red Chard Saag is a must-try recipe!
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Recipe Information
Ingredients
- 500 grams Red chard leaves
- 1 medium-sized, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch, grated Fresh ginger
- 1 finely chopped (optional) Green chili
- 1 large, finely chopped Tomato
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon (optional) Red chili powder
- 2 tablespoons Vegetable oil or ghee
- 2 tablespoons Heavy cream or coconut cream
- 1 teaspoon (adjust to taste) Salt
- 0.5 cup Water
Instructions
Wash the red chard thoroughly, separate the leaves from the stems, and roughly chop the leaves. Set aside.
Heat the vegetable oil or ghee in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds.
Add the finely chopped onion and sauté for 3-4 minutes until translucent and lightly golden.
Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another minute until fragrant.
Add the chopped tomato, turmeric powder, ground coriander, red chili powder (if using), and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the spices are well combined.
Add the chopped red chard leaves to the pan. Stir well to coat the leaves in the spice mixture.
Pour in the water, cover the pan, and let the red chard cook over low-medium heat for 15-20 minutes, stirring occasionally, until the leaves are tender and the flavors meld together.
Using an immersion blender, blend the mixture in the pan to your desired consistency (smooth or slightly chunky). Alternatively, transfer the mixture to a blender, blend, and return it to the pan.
Stir in the garam masala and heavy cream or coconut cream. Simmer for another 5 minutes to allow the flavors to combine.
Taste and adjust the seasoning as needed. Serve the Red Chard Saag hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
