Ketogenic diet has become so popular that it drew my attention recently. Just like Atkins diet, it is a low carb diet, but a unique thing about the Keto diet is the fact that it is a high fat, moderate protein diet. If Keto diet is followed, fat turns into Ketones and body gets energy from Ketones, instead of Glucose. The body gets into a state called Ketosis where it burns fat and helps to lose weight rapidly.
Anything that gives the end result “weight loss” sounds good to a foodie like me! But honestly, I could never follow any particular diet. I can reduce and manage portion, I can exercise moderately, but following any strict regime is difficult for me. Additionally eating high fat? All my cooking life, I have tried to cook with less oil/ ghee/ butter and I always avoided food with high fat content. So I may not be able to digest high fat! I have all these fears and doubts about starting with Keto diet. But I cannot ignore the enticing end result – “rapid weight loss”. So I want to give it a try and the motivating factor for me would be coming up with yummy Keto recipes.
So here is the first recipe that I tried. “Sarson ka saag” is a delicacy from the province of Punjab in India and Pakistan. It is served with “Makki di Roti”, flat breads made out of corn flour. Sarson (Mustard) ka Saag (Leaves) is made with the combination of three leaves – Mustard leaf, Spinach and Bathua leaf. However, I could manage to find only the Mustard leaf and spinach leaf from the nearby grocery stores. So this recipe is a little bit modification of the authentic “Sarson ka saag”.
Sarson ka saag is made best with lots of ghee and whipping cream that will help me meet the fat requirement for my Keto diet. So here is the recipe for a flavorful and delicious “Sarson ka saag” which helped me to start my Keto journey. I hope that this enticing vegetarian Keto recipe helps you to embark on a Ketogenic journey!
Yields 16 oz
Serves 4 oz385
10 minPrep Time
20 minCook Time
30 minTotal Time
- 300 gm Mustard leaf (Sarson a saag)
- 100 gm spinach
- 125 gm onion finely chopped
- 6 cloves of garlic
- 25 gm tomato (1/2 tomato)
- 1/2 tablespoon of ginger paste
- 1/4 teaspoon of red chili powder
- 1/2 teaspoon of coriander powder
- 3 tablespoon of ghee
- 1 tablespoon of heavy cream
- 1/4 teaspoon of fenugreek seeds
- 2 dried red chili (Shimla mirchi) (optional)
- Salt and Sugar to taste
- Cut the mustard leaf and spinach in small pieces
- Heat a pan and add the leaves. Cook the leaves for 4 to 5 minutes until it shrinks and becomes soft.
- In a grinder, make a paste of the leaves
- In the pan, heat 2 tablespoons of ghee and add the fenugreek seed and dried red chili
- Add onion, ginger, garlic and cook it for 3 to 4 min
- Add tomato, red chili powder, coriander powder and cook it for 3 more minutes
- Add the paste of the leaves and mix it with the spices.
- Cook it until the water comes out and the spices mix together
- Add Salt and Sugar to taste
- Add 1/2 tablespoon of heavy cream and mix it
- At the end add 1 tablespoon of ghee and serve the saag
Bathua saag, radish leaves, fenugreek leaves can be added with mustard and spinach leaf.