Keto Traditional Punjabi Saag
Experience the bold flavors of traditional Punjabi cuisine with a keto-friendly twist in this vibrant Keto Traditional Punjabi Saag recipe. This hearty dish combines nutrient-rich spinach, mustard greens, and optional bathua to create a velvety, herbaceous green curry, painstakingly crafted to suit low-carb lifestyles. Enhanced with aromatic spices like garam masala, turmeric, and cumin, and enriched with ghee for depth and keto compliance, this saag is a wholesome, flavorful delight. Almond flour provides a keto-approved thickness to the greens while retaining the authentic texture. Perfect for meal prepping, this comforting dish pairs beautifully with keto flatbreads or can be savored solo for a satisfying, warm embrace of Indian flavors.
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Recipe Information
Ingredients
- 300 grams Spinach (fresh or frozen, chopped)
- 200 grams Mustard greens (fresh or frozen, chopped)
- 100 grams Bathua (wild spinach, optional, substitute with more spinach if unavailable)
- 2 pieces Green chilies (finely chopped)
- 4 pieces Garlic cloves (grated)
- 1 teaspoon Ginger (grated)
- 1 piece Onion (medium-sized, finely chopped)
- 2 pieces Tomatoes (medium-sized, finely chopped)
- 3 tablespoons Keto-friendly ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Almond flour (optional, for thickening)
- 1 cup Water
Instructions
Wash the spinach, mustard greens, and bathua thoroughly under running water. Chop them coarsely and set aside.
In a large pot, bring 1 cup of water to a boil. Add the chopped greens, half of the garlic, green chilies, and turmeric powder. Let the mixture simmer on medium heat for about 10 minutes until the greens are soft.
Once the greens are cooked, use an immersion blender or a regular blender to process them into a coarse paste. Be careful while blending hot mixtures. Set the paste aside.
Heat the ghee in a pan over medium heat. Add the cumin seeds and let them splutter for 30 seconds.
Add the remaining garlic, ginger, and chopped onion to the pan. Sauté until the onions are golden brown.
Stir in the chopped tomatoes, coriander powder, and garam masala. Cook the mixture until the tomatoes are soft and the oil separates from the masala.
Add the blended greens paste to the pan. Mix well to combine with the spices. Cook on low heat for 10 minutes, stirring occasionally.
If the saag is too thin, stir in almond flour to thicken it. Adjust the salt to taste.
Serve hot with a dollop of ghee on top. Pair with a low-carb keto flatbread or enjoy as is.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 16.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4021 mg | 86% | |
*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.
