Dairy-Free Traditional Punjabi Saag
Experience the authentic flavors of Punjab with this Dairy-Free Traditional Punjabi Saag, a vibrant dish highlighting the earthy goodness of mustard greens, spinach, and optional fenugreek leaves. This recipe swaps dairy with a rich cornmeal slurry for thickening, making it perfect for plant-based diets without compromising on traditional taste. A fragrant masala featuring sautéed onions, tomatoes, garlic, and warm spices like turmeric and red chili powder adds a burst of flavor to the creamy, blended greens. Simple yet satisfying, this saag is best enjoyed with warm makki di roti or your favorite flatbread, delivering a wholesome and comforting meal. Ready in just over an hour, this vegan twist on a classic is designed to delight your taste buds while celebrating the essence of Punjabi cuisine. Ideal for SEO keywords such as "dairy-free saag," "vegan Punjabi dishes," and "traditional Indian greens recipe."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Mustard greens (sarson ka saag), chopped
- 300 grams Spinach leaves, chopped
- 50 grams Fenugreek leaves (methi), optional, chopped
- 500 ml Water
- 2 tablespoons Cornmeal (makki ka atta)
- 3 tablespoons Cooking oil (coconut oil or any neutral vegetable oil)
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 inch Ginger, minced
- 1 Green chili, finely chopped
- 2 medium Tomatoes, finely chopped
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 1 teaspoons Salt
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Cilantro (coriander leaves), for garnish
Instructions
Thoroughly wash the mustard greens, spinach, and fenugreek leaves to remove any dirt. Roughly chop the greens.
In a large pot, add the chopped greens and 500 ml of water. Cover and cook on medium heat for 20-25 minutes until the greens soften.
Using an immersion blender (or a regular blender after the mixture cools slightly), blend the cooked greens into a coarse puree. Set aside.
In a small bowl, mix the cornmeal with 3 tablespoons of water to create a smooth slurry. Stir this cornmeal paste into the pureed greens. This will help thicken the saag. Let the mixture simmer on low heat while you prepare the tempering.
In a large pan, heat the cooking oil over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic, ginger, and green chili. Sauté for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook until the tomatoes break down and the mixture forms a thick masala paste, about 10 minutes.
Transfer the prepared masala to the pot with the simmering greens. Stir everything well and let the saag cook together for an additional 10-15 minutes, stirring occasionally.
Adjust the seasoning (salt or chili) as needed. Finish with freshly squeezed lemon juice.
Serve hot, garnished with chopped cilantro. Pair with warm makki di roti or any flatbread of choice for a complete meal.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 15.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1197 mg | 92% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4939 mg | 105% | |
*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.
