Keto Saag Aloo
Indulge in a flavorful, low-carb twist on a classic Indian dish with this Keto Saag Aloo recipe! Perfectly balancing tradition and health-conscious innovation, this dish swaps high-carb potatoes for tender turnips, simmered in a fragrant mix of spices like turmeric, garam masala, and cumin. Fresh spinach is blanched and blended into a creamy, nutrient-packed base that complements the earthy turnips beautifully. Enhanced with aromatic garlic, ginger, and a splash of tangy lime juice, and finished with fresh cilantro, this keto-friendly Indian masterpiece is ideal for dinner or meal prep. Ready in under an hour and brimming with bold flavors, it’s a guilt-free way to enjoy your favorite ethnic cuisine while staying on track with your keto lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Turnips
- 250 grams Fresh spinach leaves
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 tablespoon Ginger, grated
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro leaves
- 1 tablespoon Lime juice
- 1 cup Water
Instructions
Peel and dice the turnips into 1-inch cubes.
Blanch the spinach by bringing a pot of water to a boil, adding spinach leaves, and cooking for 1 minute. Remove leaves, drain, and immediately transfer to a bowl of ice water to halt cooking. Drain well.
In a large skillet or pan, heat coconut oil over medium heat.
Add cumin seeds, and sauté for 1-2 minutes until fragrant.
Finely chop the onion and sauté it in the pan until translucent, about 5 minutes.
Mince the garlic and add it along with the grated ginger to the onion. Sauté for another 2 minutes.
Stir in the turmeric, ground cumin, garam masala, cayenne pepper, salt, and black pepper.
Add the diced turnips to the pan, and sauté for 5-6 minutes, allowing the spices to coat the turnips evenly.
Pour in the water, cover the pan, and let it simmer on low heat for 15 minutes, stirring occasionally.
While it's simmering, blend the blanched spinach in a food processor or blender until smooth.
Add the spinach puree to the pan, stir well to combine with the turnips.
Cover and cook for another 10 minutes until the turnips are tender and the sauce has thickened.
Adjust the seasoning to taste.
Garnish with chopped fresh cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 27.5 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2920 mg | 62% | |
*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.
