Dairy-Free Traditional Punjabi Saag

Experience the rich, earthy flavors of Punjab with this Dairy-Free Traditional Punjabi Saag, a wholesome and vegan-friendly twist on a beloved classic. This recipe combines nutrient-packed mustard greens, spinach, and optional fenugreek leaves, slow-cooked and blended into a rustic puree thickened with cornmeal for an authentic touch. A fragrant tempering of golden sautéed onions, garlic, ginger, and tomatoes infused with warm Indian spices elevates this dish to culinary perfection. The use of coconut or vegetable oil ensures that this saag remains completely dairy-free without compromising on its creamy, satisfying texture. Serve it piping hot, garnished with fresh cilantro, and pair it with traditional makki di roti or your favorite flatbread for a comforting and nutritious meal that celebrates the essence of Punjabi cuisine. Perfect for plant-based diets, this saag is a flavorful way to enjoy leafy greens while embracing cultural heritage.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Mustard greens (sarson ka saag), chopped
• 300 grams Spinach leaves, chopped
• 50 grams Fenugreek leaves (methi), optional, chopped
• 500 ml Water
• 2 tablespoons Cornmeal (makki ka atta)
• 3 tablespoons Cooking oil (coconut oil or any neutral vegetable oil)
• 1 medium Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 inch Ginger, minced
• 1 Green chili, finely chopped
• 2 medium Tomatoes, finely chopped
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Red chili powder
• 1 teaspoons Coriander powder
• 1 teaspoons Salt
• 1 tablespoon Fresh lemon juice
• 2 tablespoons Cilantro (coriander leaves), for garnish

Directions

Step 1

Thoroughly wash the mustard greens, spinach, and fenugreek leaves to remove any dirt. Roughly chop the greens.

Step 2

In a large pot, add the chopped greens and 500 ml of water. Cover and cook on medium heat for 20-25 minutes until the greens soften.

Step 3

Using an immersion blender (or a regular blender after the mixture cools slightly), blend the cooked greens into a coarse puree. Set aside.

Step 4

In a small bowl, mix the cornmeal with 3 tablespoons of water to create a smooth slurry. Stir this cornmeal paste into the pureed greens. This will help thicken the saag. Let the mixture simmer on low heat while you prepare the tempering.

Step 5

In a large pan, heat the cooking oil over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.

Step 6

Add the minced garlic, ginger, and green chili. Sauté for another 1-2 minutes until fragrant.

Step 7

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook until the tomatoes break down and the mixture forms a thick masala paste, about 10 minutes.

Step 8

Transfer the prepared masala to the pot with the simmering greens. Stir everything well and let the saag cook together for an additional 10-15 minutes, stirring occasionally.

Step 9

Adjust the seasoning (salt or chili) as needed. Finish with freshly squeezed lemon juice.

Step 10

Serve hot, garnished with chopped cilantro. Pair with warm makki di roti or any flatbread of choice for a complete meal.

Nutrition Facts

Serving size	(1824.5g)

Amount per serving	% Daily Value*
Calories	771.0

Total Fat 46.2g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2747.7mg	0%
Total Carbohydrate 79.0g	0%
Dietary Fiber 31.7g	0%
Total Sugars 15.8g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 1197.3mg	0%
Iron 19.7mg	0%
Potassium 4938.7mg	0%

*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.

Source of Calories

Fat: 48.4%

Protein: 14.8%

Carbs: 36.8%