Mixed Greens Saag
Experience the comforting flavors of 'Mixed Greens Saag,' a nutrient-packed Indian dish that combines spinach, kale, mustard greens, and optional fenugreek leaves into a silky, spiced masterpiece. This wholesome recipe features a vibrant blend of earthy greens simmered with golden caramelized onions, ripe tomatoes, aromatic garlic, and a medley of spices including garam masala and turmeric. Perfectly balanced with a hint of lime juice, this saag is both flavorful and nourishing. Ready in just 45 minutes, it's a versatile gluten-free, vegetarian dish that pairs beautifully with warm naan, fluffy basmati rice, or roti for a satisfying meal bursting with both tradition and healthful goodness.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 200 grams Spinach
- 100 grams Kale
- 100 grams Mustard greens
- 50 grams Fenugreek leaves (optional)
- 1 medium Onion
- 2 medium Tomatoes
- 4 units Garlic cloves
- 1 inch piece Ginger
- 2 units Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Ghee or vegetable oil
- 0.5 cup Water
- 1 tablespoon Fresh lime juice
Instructions
Wash and roughly chop the spinach, kale, mustard greens, and fenugreek leaves if using. Set aside.
Finely chop the onion, tomatoes, garlic, ginger, and green chilies.
Heat the ghee or vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the garlic, ginger, and green chilies. Cook for 1-2 minutes or until fragrant.
Add the tomatoes, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and form a thick paste.
Gradually add the chopped greens to the pan, stirring them in batches to allow them to wilt and make space for more.
Add the water, cover the pan, and let the greens cook on low heat for 10-12 minutes until tender. Stir occasionally.
Remove the pan from heat and let it cool for a few minutes. Use an immersion blender or a regular blender to blend the cooked greens into a smooth or slightly chunky texture, depending on your preference.
Return the blended saag to the pan and stir in the garam masala. Adjust salt and spices as needed.
Simmer the saag for another 5 minutes on low heat, stirring occasionally.
Turn off the heat and stir in fresh lime juice. Serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.5 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 785 mg | 17% | |
*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.
