Whole30 Traditional Punjabi Saag

Experience the hearty, vibrant flavors of "Whole30 Traditional Punjabi Saag," a health-conscious twist on a beloved North Indian classic. This recipe combines nutrient-rich mustard greens, spinach, and optional fenugreek leaves for an earthy, wholesome base, enhanced with aromatic spices like cumin, turmeric, and garam masala. Cooked low and slow to perfection, the greens are blended into a smooth, velvety consistency and finished with a drizzle of avocado oil for a rich, flavorful finish. Naturally dairy-free and gluten-free, this Whole30-compliant saag can be served over cauliflower rice or alongside roasted vegetables, making it a nourishing and satisfying meal. Packed with bold flavors and brimming with wholesome goodness, this dish is a must-try for anyone seeking a deliciously authentic yet guilt-free Indian cuisine experience.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Prepare all the greens by washing them thoroughly and chopping them coarsely.

Step 2

Heat 1 tablespoon of avocado oil in a large pan or pot over medium heat.

Step 3

Add the cumin seeds and let them splutter for about 30 seconds.

Step 4

Add the diced onion and sauté until translucent, about 5 minutes.

Step 5

Mix in the ginger, garlic, and green chilies. Sauté for another minute until fragrant.

Step 6

Add the tomato, turmeric powder, and coriander powder. Stir well and cook until the tomato softens, about 5-7 minutes.

Step 7

Add the mustard greens, spinach, and fenugreek leaves (if using). Stir to combine everything.

Step 8

Pour in the water and add salt. Cover and cook on low heat for 20 minutes, stirring occasionally.

Step 9

Blend the cooked mixture using an immersion blender until it reaches your desired consistency (traditionally smooth but can also be slightly chunky if preferred).

Step 10

Stir in the garam masala and coconut cream (if using) for added creaminess. Cook for another 5 minutes.

Step 11

Heat the remaining 1 tablespoon of avocado oil in a small pan and pour it over the prepared saag as a finishing touch.

Step 12

Serve hot with cauliflower rice or roasted vegetables for a Whole30-compliant meal.

Nutrition Facts

Serving size	(1302.0g)

Amount per serving	% Daily Value*
Calories	794.7

Total Fat 38.4g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 4451.3mg	0%
Total Carbohydrate 97.0g	0%
Dietary Fiber 30.9g	0%
Total Sugars 42.3g
Protein 28.1g	0%

Vitamin D 0IU	0%
Calcium 1012.5mg	0%
Iron 97.9mg	0%
Potassium 4439.4mg	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: 40.9%

Protein: 13.3%

Carbs: 45.9%