Low Carb Traditional Punjabi Saag

Experience the rich, earthy flavors of Punjabi cuisine with this Low Carb Traditional Punjabi Saag, a delightful twist on a time-honored classic. This vibrant dish combines fresh spinach and mustard greens (sarson) for a nutrient-packed, keto-friendly take on the beloved North Indian favorite. Enhanced with aromatic spices like cumin, turmeric, and fenugreek leaves (kasuri methi), every bite bursts with authentic flavor. Sautéed in ghee—or olive oil for a vegan option—and finished with a touch of heavy cream or coconut cream, this silky green curry is perfect for those seeking a wholesome, low-carb meal. Serve it with almond flour roti or savor it as a standalone dish for a satisfying, guilt-free treat.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Spinach (fresh or frozen)
• 200 grams Mustard greens (sarson)
• 4 pieces Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 pieces Green chilies, finely chopped
• 2 tablespoons Ghee (or olive oil for a vegan option)
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, finely chopped
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Red chili powder (optional)
• 1 teaspoon Salt
• 1 cup Water or vegetable stock
• 1 teaspoon Fenugreek leaves (kasuri methi), dried
• 2 tablespoons Heavy cream (coconut cream for vegan option, optional)

Directions

Step 1

Wash the spinach and mustard greens thoroughly to remove any dirt. Roughly chop them.

Step 2

In a large pot, bring water or vegetable stock to a boil. Add the chopped spinach and mustard greens. Cook for 5-7 minutes until the greens wilt and become tender.

Step 3

Drain the greens using a colander, but save about half a cup of the cooking liquid. Let the greens cool slightly, then blend into a puree using an immersion blender or food processor. Set aside.

Step 4

In a heavy-bottomed pan, heat ghee (or olive oil for a vegan option) over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.

Step 5

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

Step 6

Stir in the chopped onion and cook until golden brown, about 5-6 minutes.

Step 7

Add the chopped tomatoes, turmeric powder, red chili powder (if using), and salt. Cook until the tomatoes become soft and the oil starts to separate, about 6-8 minutes.

Step 8

Add the pureed greens to the pan and mix well. Reduce the heat and let the mixture simmer for 12-15 minutes. Add some of the reserved cooking liquid if the saag gets too thick.

Step 9

Crumble the dried fenugreek leaves (kasuri methi) between your fingers and stir them into the saag.

Step 10

For added creaminess, stir in heavy cream or coconut cream (if vegan). Adjust the salt to taste.

Step 11

Serve hot, garnished with a dollop of ghee or cream if desired. Pair with a low-carb bread alternative like almond flour roti or enjoy on its own!

Nutrition Facts

Serving size	(1206.0g)

Amount per serving	% Daily Value*
Calories	638.0

Total Fat 42.8g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat g
Cholesterol 105.7mg	0%
Sodium 3539.2mg	0%
Total Carbohydrate 54.7g	0%
Dietary Fiber 21.2g	0%
Total Sugars 18.9g
Protein 21.5g	0%

Vitamin D 0IU	0%
Calcium 670.6mg	0%
Iron 16.1mg	0%
Potassium 3680.4mg	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: 55.8%

Protein: 12.5%

Carbs: 31.7%