Low Carb Traditional Punjabi Saag
Indulge in the bold flavors of North India with this Low Carb Traditional Punjabi Saag, a healthy twist on a classic recipe. Made with nutrient-packed spinach and mustard greens, this flavorful dish retains the authentic taste of Punjabi cuisine while fitting seamlessly into a low-carb diet. Aromatics like garlic, ginger, and green chilies combine with warming spices such as cumin and turmeric to create a mouthwatering experience that’s both hearty and wholesome. The recipe offers vegan options by substituting ghee and cream with olive oil and coconut cream, making it versatile for dietary preferences. Perfect for a cozy meal, this saag pairs beautifully with almond flour roti or stands as a satisfying main dish on its own. With minimal prep and simmering to perfection, it’s the ideal way to enjoy traditional Indian comfort food guilt-free!
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Recipe Information
Ingredients
- 300 grams Spinach (fresh or frozen)
- 200 grams Mustard greens (sarson)
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 pieces Green chilies, finely chopped
- 2 tablespoons Ghee (or olive oil for a vegan option)
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Red chili powder (optional)
- 1 teaspoon Salt
- 1 cup Water or vegetable stock
- 1 teaspoon Fenugreek leaves (kasuri methi), dried
- 2 tablespoons Heavy cream (coconut cream for vegan option, optional)
Instructions
Wash the spinach and mustard greens thoroughly to remove any dirt. Roughly chop them.
In a large pot, bring water or vegetable stock to a boil. Add the chopped spinach and mustard greens. Cook for 5-7 minutes until the greens wilt and become tender.
Drain the greens using a colander, but save about half a cup of the cooking liquid. Let the greens cool slightly, then blend into a puree using an immersion blender or food processor. Set aside.
In a heavy-bottomed pan, heat ghee (or olive oil for a vegan option) over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the minced garlic, ginger, and green chilies. Sauté for 1-2 minutes until fragrant.
Stir in the chopped onion and cook until golden brown, about 5-6 minutes.
Add the chopped tomatoes, turmeric powder, red chili powder (if using), and salt. Cook until the tomatoes become soft and the oil starts to separate, about 6-8 minutes.
Add the pureed greens to the pan and mix well. Reduce the heat and let the mixture simmer for 12-15 minutes. Add some of the reserved cooking liquid if the saag gets too thick.
Crumble the dried fenugreek leaves (kasuri methi) between your fingers and stir them into the saag.
For added creaminess, stir in heavy cream or coconut cream (if vegan). Adjust the salt to taste.
Serve hot, garnished with a dollop of ghee or cream if desired. Pair with a low-carb bread alternative like almond flour roti or enjoy on its own!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 18.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3680 mg | 78% | |
*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.
