HomeFood & RecipiesSaag Cornbread Casserole - Vegan Richa

Saag Cornbread Casserole – Vegan Richa

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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.

a slice of saag cornbread casserole on a white plate

I’m again with one other Indian-inspired casserole dish! That can assist you strive 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 probably use several types of greens which are domestically obtainable. The commonest model makes use of both all mustard greens or a mixture of mustard greens and spinach or bathua (a kind 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.

overhead shot of a casserole dish with vegan saag cornbread casserole

Saag is normally served with a maize flour/high quality cornmeal primarily based flatbread (referred to 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 distinct 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 would be able to make in a baking dish!

a slice of saag casserole topped with cornbread topping on two stacked white plates

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 should utilize cut up pink lentils as an alternative or some potatoes.

Whereas our saag casserole bakes, we make a cornbread-type topping utilizing Indian spices and cornmeal as an alternative of constructing corn flatbread on the aspect.

close-up overhead shot of vegan saag cornbread casserole

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 convenience 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 

Print Recipe

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. 

Prep Time15 minutes

Cook dinner Time1 hr 5 minutes

Complete Time1 hr 20 minutes

Course: Primary Course

Delicacies: important

Key phrase: cornbread casserole vegan, Indian vegan casserole

Servings: 4

Energy: 310kcal

Creator: Vegan Richa

Elements

  • 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 pink 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) 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 pink chilies cayenne or Indian for decent, California pink 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

  • Chop the mustard greens if you happen to haven’t already. Use the whole leaf as a result of the stems are fairly tender. Typically I reduce out slightly little bit of the underside stem as a result of they could be slightly soiled or thick however the remainder of the stem is all edible. Finely chop the whole leaf and stem.

  • You too can add different greens and use half the mustard inexperienced and half different(amaranth (bathua) or chard). Spinach has a reasonably robust taste, so I normally keep away from utilizing spinach when making mustard greens saag.

  • Saag: In a 9×9-inch baking dish add 2 teaspoons of oil and the spices and blend properly. Add the ginger garlic paste and onion and blend once more. Then add the mustard greens, quinoa, and water and blend properly to coat all of the mustard greens. Press the greens right 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 rather well.

  • Add one tablespoon of oil and three/4 cup of water and blend properly. 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 prepare dinner till the cumin seeds change coloration considerably. Then scale back the warmth to medium-low. Add the pink chilies and the minced garlic and blend properly 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 solely combined.

  • 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.

  • 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 by.

  • Take away the baking dish from the oven, let it cool for a couple of minutes, and squeeze slightly 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.

  • 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 properly. To omit the oil within the tempering, dry roast the cumin seeds, then add 2-3 tablespoons of broth. Add the garlic and pink chilies and saute.
    The cornbread layer may dry out slightly bit if you’re 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.
  • 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 

Diet

Diet Information

Saag Cornbread Casserole

Quantity Per Serving

Energy 310
Energy from Fats 90

% Every 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%

* P.c Every day Values are primarily based on a 2000 calorie food regimen.

ingredients for saag cornbread casserole

Elements:

  • for the saag stew, I used a big bunch of mustard greens, however you need to use 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 too can use different greens as an alternative 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 normally 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 pink 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 an alternative of water.
  • To make this recipe oil-free, omit the oil within the casserole dish. Omit the oil from the cornbread as properly. To omit the oil within the tempering, dry roast the cumin seeds, then add 2-3 tablespoons of broth. Add the garlic and pink chilies and saute.
    The cornbread layer may dry out slightly bit if you’re 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.

ingredients for saag cornbread casserole topping

Tips on how to make Saag Cornbread Casserole:

mustard greens on a wooden chopping board with spices and chopped onions in small dishes to one side

chopped mustard greens on a chopping board

Chop the mustard greens if you happen to haven’t already. You should utilize the whole leaf as a result of the stems are fairly tender. Typically I reduce out slightly little bit of the underside stem as a result of they could be slightly soiled or thick however the remainder of the stem is all edible.

Finely chop the whole leaf and stem.

spices and oil in a square red casserole dish

In a 9×9-inch baking dish add 2 teaspoons of oil and the spices and blend properly. Add the ginger garlic paste and onion and blend once more.

oil, spices, ginger and garlic in a red casserole dish

 

chopped onions and ginger with spices in a red casserole dish

Then add the mustard greens, quinoa, and water and blend properly to coat all of the mustard greens. Press the greens right down to submerge them within the water.

chopped mustard greens being added to a red casserole dish

Preheat the oven to 400ºF (205ºC). Cowl the baking dish with parchment and bake within the preheated oven for 35-45 minutes.

a casserole dish with mustard greens topped with a piece of parchment paper

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 rather well.

cornmeal, flour and spices in a glass bowl

Add one tablespoon of oil and three/4 cup of water and blend properly. Put aside.

cornbread topping for casserole in a glass bowl

As soon as the greens are wilted and the quinoa is cooked, take away the baking dish from the oven.

mustard greens in a red casserole dish

baked Indian saag stew in a red casserole dish

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 prepare dinner till the cumin seeds change coloration considerably. Then scale back the warmth to medium-low.

cumin seeds and oil in a frying pan

Add the pink chilies and the minced garlic and blend properly 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.

cumin seeds and chili in a frying pan

cumin seeds, garlic and chili in a frying pan

Add the tempering to the greens within the baking dish. And gently combine in however not an excessive amount of.

greens, chili and garlic in a red casserole dish

Prime 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.

cornbread topping being spread on greens in a red casserole dish

Then unfold the cornbread combination over the greens and (elective) 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 by.

saag casserole topped with cornbread topping, sliced onions and chilies

a casserole dish dopped with a piece of parchment paper

Take away the baking dish from the oven, let it cool for a couple of minutes, and squeeze slightly 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.

cornbread casserole topping with onion and chilie

a slice of saag cornbread casserole on two stacked plates

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.



Supply: www.veganricha.com

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