Saag Cornbread Casserole (Curried Mustard Greens Cornbread bake)
Saag Cornbread Casserole - a fragrant Indian mustard greens stew baked in 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
- ¼ teaspoon cayenne or ½ teaspoon paprika - for less heat
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- 1 teaspoon dried fenugreek leaves (Kasoori methi)
- ½ - 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon ginger garlic paste or use 1-inch of ginger and 3-4 garlic cloves minced
- ½ cup chopped onion
- 1 green chili finely chopped
- 1 bunch of mustard greens chopped and discard the hardest stems at the bottom. the softer stems are edible. Or use a mix of Chard, spinach, collard, amaranth greens
- ¼ cup quinoa or use split red lentils(masoor dal)
- 1.5 cups water or stock
For the cornbread topping:
- ¾ cup all-purpose flour , see notes for gluten-free
- ½ cup fine or medium-sized cornmeal
- ⅓ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon Ajwain or carom seeds or use cumin seeds
- 1 cup water (or unsweetened non dairy milk)
- 1 tablespoon oil
For the tempering:
- 2 teaspoons oil
- ¼ teaspoon cumin seeds
- 2 dried red chilies cayenne or Indian for hot, California red for mild. Or use ¼ teaspoon pepper flakes
- 2 garlic cloves finely minced
For garnish/topping:
- Sliced green chilies, sliced onion, cilantro, lime juice, vegan butter
Instructions
- Chop the mustard greens if you haven’t already. Use the entire leaf because the stems are quite tender. Sometimes I cut out a little bit of the bottom stem because they might be a little dirty or thick but the rest of the stem is all edible. Finely chop the entire leaf and stem.
- You can also add other greens and use half the mustard green and half other(amaranth (bathua) or chard). I usually avoid using spinach when making Mustard greens saag as it overpowers the mustard green flavor. Spinach works well on its own though and you vs. use spinach or spinach plus other greens as well.
- Saag: In a 9x9-inch baking dish add 2 teaspoons of oil and the spices and mix well. Add the ginger garlic paste and onion and mix again. Then add the mustard greens, quinoa, and water and mix well to coat all the mustard greens. Press the greens down to submerge them in the water.
- Preheat the oven to 400ºF (205ºC). Cover the baking dish with parchment and bake in the preheated oven for 35-45 minutes.
- In the meantime, prepare the cornbread topping. In a large bowl add the all-purpose flour, cornmeal, salt, baking soda, and carom seeds and mix really well.
- Add one tablespoon of oil and ¾ cup of water and mix well. Set 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 heat to medium-low. Add the red chilies and the minced garlic and mix well for a few seconds. Switch off the heat and mix again for a few seconds so that the garlic is cooked. (This tempering is for the traditional saag flavor profile, you can skip this step if you like and add some garam masala to the saag instead)
- If the cornbread mixture is 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 too much, gently pour ¼ cup water or non dairy milk in the baking dish and mix in.
- Take the baking dish out of the oven, mash the greens a bit. Add the tempering to the greens in the baking dish. And gently mix in but not entirely mixed.
- 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.
- Remove the baking dish from the oven, let it cool for a few minutes, and squeeze a 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.
- Store the casserole dish covered in the fridge for upto 3 days. Or store individual portions in a closed container refrigerated for upto 3 days
Video
Notes
- Oil-free, omit the oil in the casserole dish. Omit the oil from the cornbread as well. To omit the oil in 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 a little bit if you 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 ¾ cup gluten-free flour blend of choice. I like to use ½ cup almond flour, ¼ cup oat flour, ¼ cup potato starch, and mix and use. Use ¾ 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 rest 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
Calories: 310kcal | Carbohydrates: 47g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 534mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1545IU | Vitamin C: 65mg | Calcium: 122mg | Iron: 4mg