Vegan Traditional Punjabi Saag

Experience the comforting flavors of North India with this Vegan Traditional Punjabi Saag, a plant-based twist on a classic winter favorite! This wholesome dish combines the earthy goodness of mustard greens, spinach, and fenugreek leaves, slow-simmered and enriched with a blend of aromatic spices. Thickened with cornmeal for an authentic texture and thoughtfully prepared with mustard oil for bold depth, this vegan saag delivers a vibrant medley of taste and nutrition. Perfectly spiced with garam masala, turmeric, and a hint of green chilies, it’s a warm, hearty dish that pairs beautifully with fresh roti, paratha, or basmati rice. Whether you're recreating traditional Punjabi flavors or discovering them for the first time, this recipe guarantees a soul-satisfying, plant-powered feast.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 cups (chopped) Mustard greens
• 2 cups (chopped) Spinach leaves
• 1 cup (chopped) Fenugreek leaves
• 2 tablespoons Cornmeal (Makki ka Atta or fine corn flour)
• 1 tablespoon (grated) Ginger
• 4 cloves (minced) Garlic
• 2 small (chopped) Green chilies
• 1 medium (finely chopped) Onion
• 2 medium (pureed) Tomatoes
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (Hing)
• 3 tablespoons Mustard oil
• 1 teaspoon (or to taste) Salt
• 2 cups Water

Directions

Step 1

Wash and thoroughly rinse the mustard greens, spinach, and fenugreek leaves to remove any dirt. Finely chop all the greens and set aside.

Step 2

In a large pot, bring 2 cups of water to a boil. Add the chopped mustard greens, spinach, and fenugreek leaves. Cover and cook on medium heat for 12-15 minutes until the greens are wilted and tender.

Step 3

Using an immersion blender or a regular blender, blend the cooked greens into a slightly chunky puree. If using a regular blender, let the greens cool before blending. Set aside.

Step 4

In a small bowl, mix the cornmeal with 1/4 cup of water to make a smooth paste. Add this paste to the pureed greens and stir well to combine. This helps thicken the saag. Set aside.

Step 5

Heat mustard oil in a pan over medium heat until it starts to shimmer. Add cumin seeds and asafoetida, and let them sizzle for 30 seconds.

Step 6

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

Step 7

Add the finely chopped onion and cook until golden brown, about 4-5 minutes.

Step 8

Stir in the pureed tomatoes, turmeric powder, and salt. Cook until the oil starts to separate from the mixture, about 5-7 minutes.

Step 9

Add the pureed greens mixture to the pan and stir to combine. Reduce the heat to low and let the saag simmer for 10 minutes, stirring occasionally.

Step 10

Towards the end, add garam masala and mix well. Taste and adjust salt or spices as needed.

Step 11

Serve hot with roti, paratha, or a bowl of steamed basmati rice. Enjoy your Vegan Traditional Punjabi Saag!

Nutrition Facts

Serving size	(1519.3g)

Amount per serving	% Daily Value*
Calories	798.2

Total Fat 48.4g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2664.7mg	0%
Total Carbohydrate 75.3g	0%
Dietary Fiber 29.7g	0%
Total Sugars 18.3g
Protein 25.6g	0%

Vitamin D 0IU	0%
Calcium 918.7mg	0%
Iron 15.9mg	0%
Potassium 4212.3mg	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: 51.9%

Protein: 12.2%

Carbs: 35.9%