Paleo Palak Saag
Dive into the wholesome goodness of *Paleo Palak Saag*, a vibrant and nutrient-packed spin on the classic Indian dish, reimagined to suit paleo lifestyles. Made with fresh spinach, optional mustard greens for a bolder flavor, and creamy coconut milk in place of dairy, this recipe is a perfect harmony of warmth and earthiness. A fragrant blend of garlic, ginger, and spices like cumin, coriander, and turmeric infuses every bite with authentic Indian aromas, while a splash of lemon juice offers a bright, zesty finish. Ready in just 40 minutes, this dairy-free, gluten-free, and paleo-friendly dish makes a deliciously comforting addition to your meal rotation, whether served alongside cauliflower rice or enjoyed on its own. Don’t forget the fresh cilantro garnish for the ultimate touch of freshness!
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 100 grams Mustard greens (optional for additional flavor)
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 2 large Garlic cloves, minced
- 1 inch piece Fresh ginger, minced
- 1 small Green chili, chopped
- 1 medium Tomato, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 150 milliliters Coconut milk
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Wash the spinach and mustard greens thoroughly under running water to remove dirt and grit. Drain and set aside.
Heat a large pan over medium heat and add the coconut oil.
Once hot, add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic, ginger, and green chili. Stir-fry for another 1-2 minutes until the aromas are released.
Add the chopped tomato to the pan and cook until it softens, about 3-4 minutes.
Stir in the ground cumin, ground coriander, turmeric, and salt. Cook for another 2 minutes to blend the flavors.
Add the spinach and mustard greens to the pan, stirring well to coat them with the spices and onion mixture.
Cover the pan with a lid and allow the greens to cook down and soften, about 10 minutes.
Once the greens are soft, remove from heat and let cool slightly. Transfer the mixture to a blender and blend until smooth but still a bit coarse to retain texture.
Return the blended saag to the pan over low heat. Stir in the coconut milk and cook for another 5 minutes to heat through.
Finally, stir in the lemon juice to add freshness and balance the flavors.
Serve hot, garnished with chopped cilantro. Enjoy your Paleo Palak Saag as a main dish or a side to your favorite paleo-friendly meal.
Nutrition Facts
Calories |
136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1000 mg | 21% | |
*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.
