Keto Saag Aloo

Elevate your low-carb meal game with this irresistible Keto Saag Aloo—a vibrant and flavor-packed twist on the classic Indian dish! In this keto-friendly rendition, tender cubes of turnips replace traditional potatoes, perfectly simmered in a fragrant spinach-based curry sauce infused with warming spices like cumin, turmeric, and garam masala. Blanched spinach is blended to create a silky, nutrient-rich puree that coats every bite with velvety goodness. A touch of coconut oil adds richness, while fresh cilantro and a squeeze of lime juice brighten the dish just before serving. Ready in under an hour, this hearty, plant-based recipe is a satisfying option for those craving bold spices while keeping it low-carb and gluten-free. Perfect as a standalone dish or paired with your favorite keto-friendly sides!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Turnips
• 250 grams Fresh spinach leaves
• 2 tablespoons Coconut oil
• 1 medium Onion
• 3 cloves Garlic cloves
• 1 tablespoon Ginger, grated
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro leaves
• 1 tablespoon Lime juice
• 1 cup Water

Directions

Step 1

Peel and dice the turnips into 1-inch cubes.

Step 2

Blanch the spinach by bringing a pot of water to a boil, adding spinach leaves, and cooking for 1 minute. Remove leaves, drain, and immediately transfer to a bowl of ice water to halt cooking. Drain well.

Step 3

In a large skillet or pan, heat coconut oil over medium heat.

Step 4

Add cumin seeds, and sauté for 1-2 minutes until fragrant.

Step 5

Finely chop the onion and sauté it in the pan until translucent, about 5 minutes.

Step 6

Mince the garlic and add it along with the grated ginger to the onion. Sauté for another 2 minutes.

Step 7

Stir in the turmeric, ground cumin, garam masala, cayenne pepper, salt, and black pepper.

Step 8

Add the diced turnips to the pan, and sauté for 5-6 minutes, allowing the spices to coat the turnips evenly.

Step 9

Pour in the water, cover the pan, and let it simmer on low heat for 15 minutes, stirring occasionally.

Step 10

While it's simmering, blend the blanched spinach in a food processor or blender until smooth.

Step 11

Add the spinach puree to the pan, stir well to combine with the turnips.

Step 12

Cover and cook for another 10 minutes until the turnips are tender and the sauce has thickened.

Step 13

Adjust the seasoning to taste.

Step 14

Garnish with chopped fresh cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(1261.5g)

Amount per serving	% Daily Value*
Calories	581.8

Total Fat 31.7g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2928.9mg	0%
Total Carbohydrate 69.4g	0%
Dietary Fiber 19.9g	0%
Total Sugars 27.5g
Protein 16.8g	0%

Vitamin D 0IU	0%
Calcium 553.6mg	0%
Iron 15.2mg	0%
Potassium 2920.2mg	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: 45.3%

Protein: 10.7%

Carbs: 44.1%