Whole30 Palak Saag
Elevate your healthy eating with this vibrant and creamy Whole30 Palak Saag, a delightful twist on a traditional Indian spinach dish. Packed with nutrient-rich fresh spinach, aromatic spices like garam masala and turmeric, and the luscious richness of coconut cream, this recipe is both dairy-free and gluten-free, staying true to Whole30 guidelines. The dish comes together in just 45 minutes, blending simple ingredients into a smooth, flavorful puree that’s perfect for pairing with roasted vegetables or cauliflower rice. Whether you're diving into Whole30 meal prep or simply looking for a wholesome, satisfying dinner, this Palak Saag is sure to impress with its bold flavors and velvety texture.
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Recipe Information
Ingredients
- 450 grams fresh spinach
- 2 tablespoons coconut oil
- 1 large onion
- 1 tablespoon ginger
- 4 cloves garlic
- 1 medium green chili
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large tomato
- 80 milliliters coconut cream
Instructions
Rinse and clean the spinach thoroughly under cold running water to remove any dirt. Drain and set aside.
Finely chop the onion, ginger, garlic, and green chili. Set aside.
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté for 5-6 minutes until the onions become translucent.
Add the minced ginger, garlic, and green chili to the pan. Cook for another 2 minutes, stirring frequently until fragrant.
Add the garam masala, cumin powder, turmeric powder, coriander powder, salt, and black pepper to the pan. Stir well to combine the spices with the onion mixture.
Chop the tomato into small pieces and add it to the pan. Cook for another 5 minutes, or until the tomato softens.
Slowly add the spinach to the pan, stirring continuously. The spinach will wilt down as it cooks. This should take about 5-7 minutes.
Once the spinach is wilted, carefully transfer the mixture to a blender. Blend until smooth. You may need to do this in batches.
Return the blended puree to the pan and add the coconut cream. Stir well to incorporate the cream into the spinach mixture.
Simmer the saag over low heat for another 5 minutes, allowing all the flavors to meld together.
Taste and adjust the seasoning if necessary. Serve hot with your choice of compliant Whole30 side dishes.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 13.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 251 mg | 5% | |
*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.
