Saag Cornbread Casserole – a fragrant 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 versions are included.
I’m back with one other Indian-inspired casserole dish! To enable you to try Indian flavors and foods in a a less complicated format. Saag Cornbread Casserole – flavorful, super nourishing and oh-so satisfying.
Saag is a dish from the northern a part of India that uses greens. It may well use several types of greens which might be locally available. Probably the most common version uses either all mustard greens or a mixture of mustard greens and spinach or bathua (a variety of amaranth) leaves. It is commonly slow cooked for some time then mashed and cooked again to make a spiced mashed greens stew that’s served topped with vegan butter, Indian pickle and with flatbread.
Saag is generally served with a maize flour/high-quality cornmeal based flatbread (called Makki ki roti).
Makki/makai ki roti (corn flatbread) is somewhat just like Mexican corn tortillas but uses maize flour that hadn’t been nixtamalized. Hence it has a special flavor and texture from corn tortillas. The method for making each the roti and saag can take quite a while, so I converted this delicious Punjabi comfort food staple into a straightforward casserole dish that you could make in a baking dish!
The greens utilized in this casserole are chopped up and placed at the underside of the casserole dish alongside the tempered spices and flavors of Saag. I add some quinoa to extend the protein content of this vegan casserole dish. You need to use split red lentils as a substitute or some potatoes.
While our saag casserole bakes, we make a cornbread-type topping using Indian spices and cornmeal as a substitute of constructing corn flatbread on the side.
Then we layer that cornbread mixture over the pre-cooked greens, cover it with parchment paper and bake the entire assembled casserole again until the cornbread sets.
I really like to serve this as is or with some vegan butter on top. It’s hearty, delicious and checks all of the Makki ki roti and sarson da saag flavor and the benefit of a casserole.
More 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
Print Recipe
Saag Cornbread Casserole (Curried Mustard Greens Cornbread bake)
Saag Cornbread Casserole – a fragrant Indian mustard greens stew baked within the oven and topped with a cornbread topping. So flavorful and comforting. Casserole version of sarson da saag, Makki ki roti. Oil-free and gluten-free versions are included.
Servings: 4
Calories: 310kcal
Ingredients
- 2 teaspoons oil
- 1/4 teaspoon cayenne or 1/2 teaspoon paprika – for less heat
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1 teaspoon dried fenugreek leaves (Kasoori methi)
- 1/2 – 1 teaspoon garam masala
- 1/2 teaspoon ground 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 green chili finely chopped
- 1 (16 oz) bunch of mustard greens chopped and discard the toughest stems at the underside. the softer stems are edible. Or use a mixture of Chard, spinach, collard, amaranth greens
- 1/4 cup (45 g) quinoa or use split red lentils(masoor dal)
- 1.5 cups (350 ml) water or stock
For the cornbread topping:
- 3/4 cup (95 g) all-purpose flour , see notes for gluten-free
- 1/2 cup (80 g) high-quality 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 red chilies cayenne or Indian for warm, California red for mild. Or use 1/4 tsp pepper flakes
- 2 garlic cloves finely minced
For garnish/topping:
- Sliced green chilies, sliced onion, cilantro, lime juice, vegan butter
Instructions
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Chop the mustard greens for those who haven’t already. Use your complete leaf since the stems are quite tender. Sometimes I cut out somewhat little bit of the underside stem because they is likely to be somewhat dirty or thick but the remainder of the stem is all edible. Finely chop your complete leaf and stem.
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You may also add other greens and use half the mustard green and half other(amaranth (bathua) or chard). I normally avoid using spinach when making Mustard greens saag because it overpowers the mustard green flavor. Spinach works well by itself though and also you vs. use spinach or spinach plus other greens as well.
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Saag: In a 9×9-inch baking dish add 2 teaspoons of oil and the spices and blend well. Add the ginger garlic paste and onion and blend again. Then add the mustard greens, quinoa, and water and blend well to coat all of the mustard greens. Press the greens right down to submerge them within the water.
-
Preheat the oven to 400ºF (205ºC). Cover the baking dish with parchment and bake within the preheated oven for 35-45 minutes.
-
Within the meantime, prepare the cornbread topping. In a big bowl add the all-purpose flour, cornmeal, salt, baking soda, and carom seeds and blend rather well.
-
Add one tablespoon of oil and three/4 cup of water and blend well. Put aside.
-
Once the greens are wilted and the quinoa is cooked, remove the baking dish from the oven.
-
Make the tempering by heating up the oil in a small skillet over medium-high heat. Once the oil is hot, add the cumin seeds and cook until the cumin seeds change color significantly. Then reduce the warmth to medium-low. Add the red chilies and the minced garlic and blend well for a couple of seconds. Switch off the warmth and blend again for a couple of seconds in order that the garlic is cooked. (This tempering is for the normal saag flavor profile, you may skip this step for those who like and add some garam masala to the saag as a substitute)
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If the cornbread mixture is just too thick then add some water, one tablespoon at a time until you achieve 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 mix in but not entirely mixed.
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Layer: Then Spread the cornbread mixture over the cooked greens and top it with sliced jalapenos/ green chilies and sliced onion. Cover again with parchment and bake for 15-17 minutes or until the cornbread is cooked through.
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Remove the baking dish from the oven, let it cool for a couple of minutes, and squeeze somewhat little bit of lemon juice on top. Garnish with pepper flakes and cilantro. Slice and serve topped with a vegan butter on each of the cornbread portions.
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Store the casserole dish covered within the fridge for upto 3 days. Or store individual portions 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 well. To omit the oil within the tempering, dry roast the cumin seeds, then add 2-3 tablespoons of broth. Add the garlic and red chilies and saute.
The cornbread layer might dry out somewhat bit for those who usually are not using 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 alternative. I wish to use 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 mixture and add more if needed.
- Stove top Saag: Follow the Saag steps in a saucepan. Cook the onion ginger garlic and spices on medium then add the greens, quinoa and the remainder of the ingredients. Mix, partially cover and cook for upto 20-25 mins. Stir occasionally. Then mash and transfer to the casserole dish. Add the tempting and the cornbread layer and bake.
- To make it more hearty- add cooked chickpeas into the saag just before adding the cornbread layer. Add more spices for the added volume of the chickpeas
Nutrition
Nutrition Facts
Saag Cornbread Casserole (Curried Mustard Greens Cornbread bake)
Amount Per Serving
Calories 310
Calories from Fat 90
% Every day Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 605mg26%
Potassium 534mg15%
Carbohydrates 47g16%
Fiber 6g25%
Sugar 3g3%
Protein 9g18%
Vitamin A 1545IU31%
Vitamin C 65mg79%
Calcium 122mg12%
Iron 4mg22%
* Percent Every day Values are based on a 2000 calorie food plan.
Ingredients:
- for the saag stew, I used a big bunch of mustard greens, but you should utilize a mixture of spinach and mustard greens
- ground spices: cayenne, turmeric, fenugreek leaves, garam masala and cumin
- ginger garlic paste, onion and chili – the Indian trifecta
- quinoa adds protein
- For the cornbread topping, we mix all-purpose flour with cornmeal
- baking powder helps the cornbread mixture 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)
Suggestions:
- You may also use other greens as a substitute of mustard greens or only use half the mustard green and replace the opposite half with chard or amaranth leaves . Spinach has a fairly strong flavor, so I normally avoid using spinach when making mustard greens saag. Some chard and amaranth leaves will work great.
- Quinoa sub: substitute the quinoa with 1/4 cup of red lentils.
- If the greens have dried out an excessive amount of, before spreading the cornbread batter mix 1/4 cup of water within the greens. After which top 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 well. To omit the oil within the tempering, dry roast the cumin seeds, then add 2-3 tablespoons of broth. Add the garlic and red chilies and saute.
The cornbread layer might dry out somewhat bit for those who usually are not using 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 alternative. I wish to use 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 mixture and add more if needed.
make Saag Cornbread Casserole:
Chop the mustard greens for those who haven’t already. You need to use your complete leaf since the stems are quite tender. Sometimes I cut out somewhat little bit of the underside stem because they is likely to be somewhat dirty or thick but 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 well. Add the ginger garlic paste and onion and blend again.
Then add the mustard greens, quinoa, and water and blend well to coat all of the mustard greens. Press the greens right down to submerge them within the water.
Preheat the oven to 400ºF (205ºC). Cover the baking dish with parchment and bake within the preheated oven for 35-45 minutes.
Within the meantime, prepare the cornbread topping. In a big bowl add the all-purpose flour, cornmeal, salt, baking soda, and carom seeds and blend rather well.
Add one tablespoon of oil and three/4 cup of water and blend well. Put aside.
Once the greens are wilted and the quinoa is cooked, remove the baking dish from the oven.
Make the tempering by heating up the oil in a small skillet over medium-high heat. Once the oil is hot, add the cumin seeds and cook until the cumin seeds change color significantly. Then reduce the warmth to medium-low.
Add the red chilies and the minced garlic and blend well for a couple of seconds. Switch off the warmth and blend again for a couple of seconds in order that the garlic is cooked.
Add the tempering to the greens within the baking dish. And gently mix in but not an excessive amount of.
Top the greens with the cornbread mixture. If the cornbread mixture is just too thick then add some water, one tablespoon at a time until you achieve a thinner and easier-to-spread batter.
Then spread the cornbread mixture over the greens and (optional) top it with sliced jalapenos/ green chilies and sliced onion. Cover again with parchment and bake for 15-17 minutes or until the cornbread is cooked through.
Remove the baking dish from the oven, let it cool for a couple of minutes, and squeeze somewhat little bit of lemon juice on top.
Garnish with pepper flakes and cilantro and serve topped with a vegan butter on each of the cornbread portions.
Storage
Store the casserole dish covered within the fridge for upto 3 days. Or store individual portions in a closed container refrigerated for upto 3 days.
