Low Carb Palak Saag
Dive into the vibrant flavors of **Low Carb Palak Saag**, a wholesome, keto-friendly twist on the classic Indian dish. This recipe features a silky smooth puree of fresh spinach and optional mustard greens, infused with the warmth of aromatic spices like cumin, turmeric, and garam masala. Sautéed onions, garlic, and ginger form a fragrant base, while a touch of heavy cream or coconut cream adds richness without compromising its low-carb appeal. Perfect as a side or main course, this nutritious and flavorful dish pairs beautifully with grilled proteins or low-carb naan. Ready in under 40 minutes, this gluten-free and vegetarian-friendly recipe is ideal for anyone craving a healthy, satisfying meal.
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 100 grams Mustard greens (optional for additional flavor)
- 2 tablespoons Ghee or coconut oil
- 1 medium Onion, finely chopped
- 4 large Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 large Green chili, chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Heavy cream or coconut cream
- 1 tablespoon Fenugreek leaves (Kasuri Methi), crushed
- 1 cup Water
Instructions
Wash the spinach leaves and mustard greens (if using) thoroughly under running water to remove any dirt or grit. Drain well.
In a large pot, bring a cup of water to a boil and add the spinach and mustard greens. Let them simmer for about 2-3 minutes until they are wilted.
Drain the greens and immediately transfer them into a bowl of ice-cold water to retain their vibrant green color. Remove from the water and blend the greens into a smooth puree. Set aside.
In a large skillet or saucepan, heat ghee or coconut oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add chopped onion and sauté until it turns golden brown.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for an additional 1-2 minutes until fragrant.
Add turmeric powder, red chili powder, and salt, stirring well to combine with the aromatic mixture.
Pour the blended spinach puree into the pan and mix it thoroughly with the spices.
Add garam masala and crushed fenugreek leaves, then stir in the heavy cream or coconut cream. Combine well.
Simmer the saag on a gentle heat for 5-7 minutes, stirring occasionally until it's thickened and fully cooked. Adjust seasoning as needed.
Serve hot as a side dish with grilled meats or as a main dish accompanied by low carb naan or rice.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 10.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 817 mg | 63% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3733 mg | 79% | |
*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.
