Saag Cornbread Casserole – a aromatic Indian mustard greens stew baked within the oven and topped with a cornbread topping. So flavorful and comforting. Baked Sarson da saag Makki roti casserole. Nutfree Soyfree recipe. Oil-free and gluten-free variations are included.
I’m again with one other Indian-inspired casserole dish! That can assist you attempt Indian flavors and meals in a an easier format. Saag Cornbread Casserole – flavorful, tremendous nourishing and oh-so satisfying.
Saag is a dish from the northern a part of India that makes use of greens. It will possibly use several types of greens which might be domestically out there. The most typical model makes use of both all mustard greens or a mixture of mustard greens and spinach or bathua (a sort of amaranth) leaves. It’s typically sluggish cooked for some time then mashed and cooked once more to make a spiced mashed greens stew that’s served topped with vegan butter, Indian pickle and with flatbread.
Saag is often served with a maize flour/fantastic cornmeal based mostly flatbread (known as Makki ki roti).
Makki/makai ki roti (corn flatbread) is considerably just like Mexican corn tortillas however makes use of maize flour that hadn’t been nixtamalized. Therefore it has a unique taste and texture from corn tortillas. The method for making each the roti and saag can take fairly a while, so I transformed this scrumptious Punjabi consolation meals staple right into a easy casserole dish that you may make in a baking dish!
The greens used on this casserole are chopped up and positioned on the backside of the casserole dish alongside the tempered spices and flavors of Saag. I add some quinoa to extend the protein content material of this vegan casserole dish. You need to use cut up purple lentils as a substitute or some potatoes.
Whereas our saag casserole bakes, we make a cornbread-type topping utilizing Indian spices and cornmeal as a substitute of creating corn flatbread on the facet.
Then we layer that cornbread combination over the pre-cooked greens, cowl it with parchment paper and bake the entire assembled casserole once more till the cornbread units.
I like to serve this as is or with some vegan butter on prime. It’s hearty, scrumptious and checks all of the Makki ki roti and sarson da saag taste and the benefit of a casserole.
Extra vegan casserole dishes:
Shahi Tofu Kofta Casserole
Jalapeno Chili Cornbread Casserole
Lentil Curry Casserole
Baked Kitchari Casserole (Spiced Lentil Rice Casserole)
South Indian Eggplant Curry Recipe (Baked Casserole)
Madras Curry Tofu Casserole
Baked tofu curry – makhani
Saag Cornbread Casserole
Saag Cornbread Casserole – a aromatic Indian mustard greens stew baked within the oven and topped with a cornbread topping. So flavorful and comforting. Casserole model of sarson da saag, Makki ki roti. Oil-free and gluten-free variations are included.
Servings: 4
Energy: 310kcal
Components
- 2 teaspoons oil
- 1/4 teaspoon cayenne or 1/2 teaspoon paprika – for much less warmth
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1 teaspoon dried fenugreek leaves (Kasoori methi)
- 1/2 – 1 teaspoon garam masala
- 1/2 teaspoon floor cumin
- 1/2 teaspoon salt
- 1 tablespoon ginger garlic paste or use 1-inch of ginger and 3-4 garlic cloves minced
- 1/2 cup (80 g) chopped onion
- 1 inexperienced chili finely chopped
- 1 (16 oz) bunch of mustard greens chopped and discard the toughest stems on the backside. the softer stems are edible
- 1/4 cup (45 g) quinoa or use cut up purple lentils(masoor dal)
- 1.5 cups (350 ml) water or inventory
For the cornbread topping:
- 3/4 cup (95 g) all-purpose flour , see notes for gluten-free
- 1/2 cup (80 g) fantastic or medium-sized cornmeal
- 1/3 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon Ajwain or carom seeds or use cumin seeds
- 1 cup (250 ml) water (or unsweetened non dairy milk)
- 1 tablespoon oil
For the tempering:
- 2 teaspoons oil
- 1/4 teaspoon cumin seeds
- 2 dried purple chilies cayenne or Indian for decent, California purple for delicate. Or use 1/4 tsp pepper flakes
- 2 garlic cloves finely minced
For garnish/topping:
- Sliced inexperienced chilies
- Sliced onions
- Vegan butter to serve
- Cilantro, lemon juice
Directions
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Chop the mustard greens in case you haven’t already. Use your complete leaf as a result of the stems are fairly tender. Typically I lower out a bit little bit of the underside stem as a result of they is likely to be a bit soiled or thick however the remainder of the stem is all edible. Finely chop your complete leaf and stem.
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You may as well add different greens and use half the mustard inexperienced and half different(amaranth (bathua) or chard). I often keep away from utilizing spinach when making Mustard greens saag because it overpowers the mustard inexperienced taste. Spinach works nicely by itself although and also you vs. use spinach or spinach plus different greens as nicely.
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Saag: In a 9×9-inch baking dish add 2 teaspoons of oil and the spices and blend nicely. Add the ginger garlic paste and onion and blend once more. Then add the mustard greens, quinoa, and water and blend nicely to coat all of the mustard greens. Press the greens all the way down to submerge them within the water.
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Preheat the oven to 400ºF (205ºC). Cowl the baking dish with parchment and bake within the preheated oven for 35-45 minutes.
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Within the meantime, put together the cornbread topping. In a big bowl add the all-purpose flour, cornmeal, salt, baking soda, and carom seeds and blend very well.
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Add one tablespoon of oil and three/4 cup of water and blend nicely. Put aside.
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As soon as the greens are wilted and the quinoa is cooked, take away the baking dish from the oven.
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Make the tempering by heating up the oil in a small skillet over medium-high warmth. As soon as the oil is sizzling, add the cumin seeds and cook dinner till the cumin seeds change colour considerably. Then scale back the warmth to medium-low. Add the purple chilies and the minced garlic and blend nicely for a number of seconds. Swap off the warmth and blend once more for a number of seconds in order that the garlic is cooked.
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If the cornbread combination is just too thick then add some water, one tablespoon at a time till you obtain a thinner and easier-to-spread batter. If the saag greens have dried out an excessive amount of, gently pour 1/4 cup water or non dairy milk within the baking dish and blend in.
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Take the baking dish out of the oven, mash the greens a bit. Add the tempering to the greens within the baking dish. And gently combine in however not totally blended.
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Layer: Then Unfold the cornbread combination over the cooked greens and prime it with sliced jalapenos/ inexperienced chilies and sliced onion. Cowl once more with parchment and bake for 15-17 minutes or till the cornbread is cooked via.
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Take away the baking dish from the oven, let it cool for a couple of minutes, and squeeze a bit little bit of lemon juice on prime. Garnish with pepper flakes and cilantro. Slice and serve topped with a vegan butter on every of the cornbread parts.
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Retailer the casserole dish lined within the fridge for upto 3 days. Or retailer particular person parts in a closed container refrigerated for upto 3 days
Notes
- Oil-free, omit the oil within the casserole dish. Omit the oil from the cornbread as nicely. To omit the oil within the tempering, dry roast the cumin seeds, then add 2-3 tablespoons of broth. Add the garlic and purple chilies and saute.
The cornbread layer would possibly dry out a bit bit in case you are not utilizing oil. So brush it with aquafaba (canned chickpea liquid) or non-dairy milk after baking , to moisten it. - Gluten-free, use a 3/4 cup gluten-free flour mix of selection. I like to make use of 1/2 cup almond flour, 1/4 cup oat flour, 1/4 cup potato starch, and blend and use. Use 3/4 cup of this flour combination and add extra if wanted.
- Range prime Saag: Comply with the Saag steps in a saucepan. Cook dinner the onion ginger garlic and spices on medium then add the greens, quinoa and the remainder of the elements. Combine, partially cowl and cook dinner for upto 20-25 minutes. Stir often. Then mash and switch to the casserole dish. Add the tempting and the cornbread layer and bake.
- To make it extra hearty- add cooked chickpeas into the saag simply earlier than including the cornbread layer. Add extra spices for the added quantity of the chickpeas
Vitamin
Vitamin Details
Saag Cornbread Casserole
Quantity Per Serving
Energy 310
Energy from Fats 90
% Each day Worth*
Fats 10g15%
Saturated Fats 1g6%
Sodium 605mg26%
Potassium 534mg15%
Carbohydrates 47g16%
Fiber 6g25%
Sugar 3g3%
Protein 9g18%
Vitamin A 1545IU31%
Vitamin C 65mg79%
Calcium 122mg12%
Iron 4mg22%
* % Each day Values are based mostly on a 2000 calorie weight loss program.
Components:
- for the saag stew, I used a big bunch of mustard greens, however you should utilize a mixture of spinach and mustard greens
- floor spices: cayenne, turmeric, fenugreek leaves, garam masala and cumin
- ginger garlic paste, onion and chili – the Indian trifecta
- quinoa provides protein
- For the cornbread topping, we combine all-purpose flour with cornmeal
- baking powder helps the cornbread combination rise within the oven
- for seasoning the cornbread, we add Ajwain or carom seeds or cumin seeds
- For the tempering, we fry cumin seeds, chilies, and garlic in oil
- For garnish/topping, I like cilantro, chilies, onions, and vegan butter (to serve)
Ideas:
- You may as well use different greens as a substitute of mustard greens or solely use half the mustard inexperienced and change the opposite half with chard or amaranth leaves . Spinach has a reasonably robust taste, so I often keep away from utilizing spinach when making mustard greens saag. Some chard and amaranth leaves will work nice.
- Quinoa sub: substitute the quinoa with 1/4 cup of purple lentils.
- If the greens have dried out an excessive amount of, earlier than spreading the cornbread batter combine 1/4 cup of water within the greens. After which prime it with the cornbread batter.
- To make the cornbread batter even moist, use unsweetened non-dairy milk or coconut milk as a substitute of water.
- To make this recipe oil-free, omit the oil within the casserole dish. Omit the oil from the cornbread as nicely. To omit the oil within the tempering, dry roast the cumin seeds, then add 2-3 tablespoons of broth. Add the garlic and purple chilies and saute.
The cornbread layer would possibly dry out a bit bit in case you are not utilizing oil. So brush it with aquafaba (canned chickpea liquid) or non-dairy milk after baking, to moisten it. - To make this recipe gluten-free, use a 3/4 cup gluten-free flour mix of selection. I like to make use of 1/2 cup almond flour, 1/4 cup oat flour, 1/4 cup potato starch, and blend and use. Use 3/4 cup of this flour combination and add extra if wanted.
How one can make Saag Cornbread Casserole:
Chop the mustard greens in case you haven’t already. You need to use your complete leaf as a result of the stems are fairly tender. Typically I lower out a bit little bit of the underside stem as a result of they is likely to be a bit soiled or thick however the remainder of the stem is all edible.
Finely chop your complete leaf and stem.
In a 9×9-inch baking dish add 2 teaspoons of oil and the spices and blend nicely. Add the ginger garlic paste and onion and blend once more.
Then add the mustard greens, quinoa, and water and blend nicely to coat all of the mustard greens. Press the greens all the way down to submerge them within the water.
Preheat the oven to 400ºF (205ºC). Cowl the baking dish with parchment and bake within the preheated oven for 35-45 minutes.
Within the meantime, put together the cornbread topping. In a big bowl add the all-purpose flour, cornmeal, salt, baking soda, and carom seeds and blend very well.
Add one tablespoon of oil and three/4 cup of water and blend nicely. Put aside.
As soon as the greens are wilted and the quinoa is cooked, take away the baking dish from the oven.
Make the tempering by heating up the oil in a small skillet over medium-high warmth. As soon as the oil is sizzling, add the cumin seeds and cook dinner till the cumin seeds change colour considerably. Then scale back the warmth to medium-low.
Add the purple chilies and the minced garlic and blend nicely for a number of seconds. Swap off the warmth and blend once more for a number of seconds in order that the garlic is cooked.
Add the tempering to the greens within the baking dish. And gently combine in however not an excessive amount of.
High the greens with the cornbread combination. If the cornbread combination is just too thick then add some water, one tablespoon at a time till you obtain a thinner and easier-to-spread batter.
Then unfold the cornbread combination over the greens and (non-compulsory) prime it with sliced jalapenos/ inexperienced chilies and sliced onion. Cowl once more with parchment and bake for 15-17 minutes or till the cornbread is cooked via.
Take away the baking dish from the oven, let it cool for a couple of minutes, and squeeze a bit little bit of lemon juice on prime.
Garnish with pepper flakes and cilantro and serve topped with a vegan butter on every of the cornbread parts.
Storage
Retailer the casserole dish lined within the fridge for upto 3 days. Or retailer particular person parts in a closed container refrigerated for upto 3 days.
