Whole30 Traditional Punjabi Saag
Dive into a wholesome spin on a beloved classic with our Whole30 Traditional Punjabi Saag recipe! Packed with nutrient-dense mustard greens, spinach, and optional fenugreek leaves, this dish is a vibrant and flavorful homage to the iconic Indian comfort food. Infused with garlic, ginger, and warming spices like turmeric, garam masala, and cumin, this saag is a healthy, dairy-free, and gluten-free option that doesn’t compromise on authentic taste. Coconut cream adds a delightful richness, while a splash of avocado oil gives the dish a finishing touch. Blended to your preferred texture, this saag pairs perfectly with cauliflower rice or roasted veggies, making it an excellent addition to your Whole30 meal plan. Ready in under an hour, this hearty and rustic dish is a celebration of Punjabi flavors that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 4 cups, chopped Mustard greens
- 4 cups, chopped Spinach leaves
- 1 cup, chopped Fenugreek leaves (optional)
- 1 medium, diced Onion
- 5 large, minced Garlic cloves
- 1 inch, grated Ginger
- 2 small, finely chopped Green chilies
- 1 large, diced Tomato
- 2 tablespoons Avocado oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 1 cup Water
- 2 tablespoons (optional, for creaminess) Coconut cream
Instructions
Prepare all the greens by washing them thoroughly and chopping them coarsely.
Heat 1 tablespoon of avocado oil in a large pan or pot over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds.
Add the diced onion and sauté until translucent, about 5 minutes.
Mix in the ginger, garlic, and green chilies. Sauté for another minute until fragrant.
Add the tomato, turmeric powder, and coriander powder. Stir well and cook until the tomato softens, about 5-7 minutes.
Add the mustard greens, spinach, and fenugreek leaves (if using). Stir to combine everything.
Pour in the water and add salt. Cover and cook on low heat for 20 minutes, stirring occasionally.
Blend the cooked mixture using an immersion blender until it reaches your desired consistency (traditionally smooth but can also be slightly chunky if preferred).
Stir in the garam masala and coconut cream (if using) for added creaminess. Cook for another 5 minutes.
Heat the remaining 1 tablespoon of avocado oil in a small pan and pour it over the prepared saag as a finishing touch.
Serve hot with cauliflower rice or roasted vegetables for a Whole30-compliant meal.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 645 mg | 14% | |
*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.
