Vegan Traditional Punjabi Saag
Transport your taste buds to the vibrant kitchens of Punjab with this Vegan Traditional Punjabi Saag, a plant-based twist on a beloved classic. This hearty dish features a nutritious trio of mustard greens, spinach, and fenugreek leaves, slow-cooked to perfection and blended into a luscious puree. Thickened with cornmeal for a creamy texture and infused with aromatic spices like cumin seeds, turmeric, and garam masala, this saag delivers bold, earthy flavors while being completely vegan. Cooked in mustard oil for authentic Punjabi depth, it's perfect when paired with roti, paratha, or steamed basmati rice. Easy to prepare and packed with wholesome greens, this recipe is a nourishing and delicious homage to traditional Indian cuisine.
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Recipe Information
Ingredients
- 4 cups (chopped) Mustard greens
- 2 cups (chopped) Spinach leaves
- 1 cup (chopped) Fenugreek leaves
- 2 tablespoons Cornmeal (Makki ka Atta or fine corn flour)
- 1 tablespoon (grated) Ginger
- 4 cloves (minced) Garlic
- 2 small (chopped) Green chilies
- 1 medium (finely chopped) Onion
- 2 medium (pureed) Tomatoes
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (Hing)
- 3 tablespoons Mustard oil
- 1 teaspoon (or to taste) Salt
- 2 cups Water
Instructions
Wash and thoroughly rinse the mustard greens, spinach, and fenugreek leaves to remove any dirt. Finely chop all the greens and set aside.
In a large pot, bring 2 cups of water to a boil. Add the chopped mustard greens, spinach, and fenugreek leaves. Cover and cook on medium heat for 12-15 minutes until the greens are wilted and tender.
Using an immersion blender or a regular blender, blend the cooked greens into a slightly chunky puree. If using a regular blender, let the greens cool before blending. Set aside.
In a small bowl, mix the cornmeal with 1/4 cup of water to make a smooth paste. Add this paste to the pureed greens and stir well to combine. This helps thicken the saag. Set aside.
Heat mustard oil in a pan over medium heat until it starts to shimmer. Add cumin seeds and asafoetida, and let them sizzle for 30 seconds.
Add the grated ginger, minced garlic, and green chilies to the pan. Sauté for 1-2 minutes until fragrant.
Add the finely chopped onion and cook until golden brown, about 4-5 minutes.
Stir in the pureed tomatoes, turmeric powder, and salt. Cook until the oil starts to separate from the mixture, about 5-7 minutes.
Add the pureed greens mixture to the pan and stir to combine. Reduce the heat to low and let the saag simmer for 10 minutes, stirring occasionally.
Towards the end, add garam masala and mix well. Taste and adjust salt or spices as needed.
Serve hot with roti, paratha, or a bowl of steamed basmati rice. Enjoy your Vegan Traditional Punjabi Saag!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 18.3 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4212 mg | 90% | |
*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.
