Winter Saag (IP + Stovetop) (Edit recipe)

Saag is a North Indian dish that is traditionally made from mustard greens, spices and butter. It’s creamy, savory and delicious. My version is Whole30, paleo and gluten free compliant. It uses any greens you have in the fridge, along with coconut cream and lots of warm Indian spices to create the most comforting and creamy dish that will warm you to your fingertips in the winter. Pair this with a protein and some potatoes, and it’s a well balanced meal! Or, add some crispy pan-fried or air fryer paneer to this to transform it into saag paneer if you’re not doing Whole30. This is a very versatile dish and one that you’ll love making for meal prep. Leave me a comment below if you try it. Enjoy!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	218
Fat:	18 g
Carbohydrates:	10 g
Protein:	3 g
Cholesterol:	18 g
Sodium:	530 mg
Fiber:	5 g
Sugars:	4 g
Calculated per serving.

by Shivangi Rao

View original recipe

Serves: 4

Ingredients

2 lb Spinach, washed and dried (stems removed)
14.5 oz Diced Tomatoes, diced
1 Yellow Onion, chopped
2 Tbsp Ghee
3-4 cloves Garlic, grated
1 Ginger Root, grated (1 inch piece of ginger)
.5 tsp Kashmiri Chili Powder
.5 tsp Turmeric
1 pinch Dried Fenugreek Leaves, (optional - I get these from Pure Indian Foods)
.5-1 tsp Salt
1 tsp Ground Cumin, ground
1 tsp Garam Masala
.25 tsp Black Pepper
7 oz Coconut Cream, can (full-fat)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Instant-pot instructions

Press the sauté mode on your Instant Pot. Add in oil once heated, followed by onions, cumin, turmeric, red chili powder, garam masala, garlic, and ginger and sauté until onions are cooked down.
Add in diced tomatoes and continue to sauté.
Add in greens, salt, and pepper. Mix well.
Turn Instant Pot to High-Pressure Cook for 12 minutes. Make sure the pressure valve is set to sealing.
Once it's done pressure cooking, turn the valve to venting. Let all the pressure out.
Open the lid once the pressure is fully released.
Add in coconut cream and dried fenugreek leaves (optional).
Use an immersion blender and blend all of the items in the pot until creamy. If you don't have an immersion blender, carefully remove all contents from the pot into a blender and blend until creamy.
Garnish with a dollop of ghee, a pinch of paprika, a handful of chopped red onions and/or slices of jalapeños depending on your tolerance for heat.
Serve hot with protein of choice, or cauliflower rice.

Stovetop instructions

Place oil in a pan on medium heat. Add onions, cumin, turmeric, red chili powder, garam masala, garlic, and ginger and sauté until onions are cooked down.
Add in diced tomatoes and continue to sauté.
Add in greens and saute until cooked down and completely wilted.
Add salt and pepper to taste into the pot, as well as coconut milk and dried fenugreek, and stir well.
Use an immersion blender and blend all of the items in the pot until creamy. If you don't have an immersion blender, carefully remove the contents from the pot into a blender and blend until creamy.
Garnish with a dollop of ghee, a pinch of paprika, a handful of chopped red onions and/or slices of jalapeños depending on your tolerance for heat.
Serve hot with protein of choice, or cauliflower rice.