Paleo Traditional Punjabi Saag
Discover the bold and earthy flavors of *Paleo Traditional Punjabi Saag*, a healthier twist on the beloved North Indian classic. Perfect for those following a paleo lifestyle, this vibrant dish combines nutrient-rich mustard greens, spinach, and optional collard greens, blended into a silky puree for a rich, authentic texture. Infused with aromatic spices like cumin, turmeric, and garam masala, and thickened naturally with arrowroot powder, it delivers all the depth of traditional saag while remaining dairy-free and gluten-free. Coconut oil replaces ghee, and a hint of lemon juice brightens the greens, making this recipe both wholesome and irresistible. Serve it warm with cauliflower rice or mashed sweet potatoes for a satisfying, flavorful meal that celebrates Punjabi cuisine in a paleo-friendly way.
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Recipe Information
Ingredients
- 500 grams Mustard greens
- 200 grams Spinach
- 100 grams Collard greens (optional for variety)
- 2 small Green chilies
- 2 tablespoons, grated Ginger
- 4 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 2 medium, pureed Tomatoes
- 2 tablespoons Coconut oil
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Cumin powder
- 1 teaspoons Garam masala
- 1 teaspoon (or to taste) Salt
- 1 tablespoon Arrowroot powder
- 1 cup Water
- 1 tablespoon Lemon juice
Instructions
Thoroughly wash the mustard greens, spinach, and optional collard greens. Chop them roughly and set aside.
In a large pot, bring 1 cup of water to a boil. Add the chopped greens and cook them for about 10-12 minutes until wilted and tender. Drain and set aside, reserving a bit of the cooking liquid.
Blend the cooked greens with the reserved cooking liquid, green chilies, and lemon juice into a smooth puree. Set aside.
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the grated ginger, minced garlic, turmeric powder, and cumin powder to the pan. Stir and cook for 1-2 minutes until fragrant.
Stir in the pureed tomatoes and cook for about 5 minutes, allowing the mixture to thicken and the oil to separate slightly.
Add the blended greens to the pan and stir well to combine with the tomato mixture. Simmer for 15 minutes on low heat, stirring occasionally.
In a small bowl, mix the arrowroot powder with a tablespoon of water to create a slurry. Slowly add this to the saag, stirring constantly, to thicken the mixture slightly.
Sprinkle garam masala into the pan, adjust the salt, and cook for another 2-3 minutes to let the flavors meld together.
Turn off the heat and serve your Paleo Punjabi Saag warm with cauliflower rice or mashed sweet potatoes.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 23.4 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1083 mg | 83% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4397 mg | 94% | |
*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.
