Winter Saag (IP & Stovetop)

Saag

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. 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!

Saag

Winter Saag (IP & Stovetop)

Shivangi Rao
By Shivangi Rao
Course Entrees, Instant-Pot, Side Dish, Vegetarian Dishes
Servings 4

Ingredients
  

  • 2 pounds chopped greens, washed and dried arugula, baby kale, spinach, swiss chard (stems removed) all work well!
  • 1 can of diced tomatoes
  • 1 yellow onion chopped
  • 2-3 tbsp ghee or cooking oil of choice
  • 3-4 cloves garlic grated
  • 1- inch piece ginger grated
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric
  • 1 pinch of dried fenugreek leaves
  • 1/2-1 tsp salt
  • 1 tsp ground cumin powder
  • 1 tsp garam masala
  • 1/4 tsp black pepper
  • 1/2 can of full-fat coconut milk or coconut cream

Instructions
 

Instant-pot Instructions:

  • Press the saute mode on your Instant Pot. Add in oil once heated, followed by onions, cumin, turmeric, red chili powder, garam masala, garlic, and ginger and saute until onions are cooked down.
  • Add in diced tomatoes and continue to saute.
  • 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 milk and kasoori methi.
  • Use an immersion blender and blend all of the items in the pot until creamy. If you don’t have an immersion blender, remove the content from the pot into a blender and blend until creamy.
  • Sprinkle paprika on top as a garnish/for color. You may also garnish with chopped red onions and/or slices of jalapenos depending on your tolerance for heat.
  • Serve hot with protein of choice, or cauliflower rice and grain free tortillas.

Stovetop Instructions:

  • Place oil in a pan on medium heat. Add onions, cumin, turmeric, red chili powder, garam masala, garlic, and ginger and saute until onions are cooked down.
  • Add in diced tomatoes and continue to saute.
  • 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, remove the content from the pot into a blender and blend until creamy.
  • Sprinkle paprika on top as a garnish/for color. You may also garnish with chopped red onions and/or slices of jalapenos depending on your tolerance for heat.
  • Serve hot with protein of choice, or cauliflower rice and grain free tortillas.
Tried this recipe?Mention @raodyrecipes if you like it!
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