Saag Cornbread Casserole (Curried Mustard Greens Cornbread bake)
User Reviews
5
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
310 kcal
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Course
Main Course
Saag Cornbread Casserole (Curried Mustard Greens Cornbread bake)
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Saag Cornbread Casserole combines curried mustard greens and quinoa baked under a spiced cornbread topping. The greens are mixed with ginger garlic paste, green chili, onion, and warming spices like turmeric, fenugreek, garam masala, and cumin. This mixture is baked until tender, then topped with a baked cornbread layer infused with carom seeds and baked again until golden. A tempering of cumin seeds, dried chilies, and garlic adds aroma and flavor before serving, garnished with fresh green chilies, onions, cilantro, lime juice, and vegan butter.
Description
This recipe prepares mustard greens (or a green blend) seasoned with typical saag spices and mixed with quinoa and water, then baked until softened and infused with flavor. The mustard greens' texture softens while maintaining some bite, paired with cooked quinoa for body. The greens are coated with turmeric, cayenne or paprika, fenugreek leaves, garam masala, and cumin, delivering complex spice notes typical in curried saag dishes.
A spiced cornbread topping made from all-purpose flour, cornmeal, baking powder, and carom seeds is poured over the cooked greens and baked until set, creating a crispy, golden crust that contrasts the tender saag below. The tempering adds an extra layer of savory flavor through sautéed cumin, dried chilies, and garlic.
Serve this casserole as a warming entree or side dish suitable for those seeking a spiced vegetable bake featuring mustard greens and cornbread textures. The garnishes brighten the dish with fresh herb and citrus notes, balancing the warm spices.
Notes offer oil-free preparation alternatives by skipping oil in the dish and tempering, suggesting dry roasting and broth sautéing. Gluten-free flour substitutions are detailed for the cornbread. The casserole can also be prepared stove-top and finished with the cornbread topping if preferred. Adding cooked chickpeas can increase heartiness.
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Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika - for less heat
- 1/4 teaspoon Turmeric
- 1 teaspoon fenugreek leaves Kasoori methi, dried
- 1/2 - 1 teaspoon garam masala
- 1/2 teaspoon cumin ground
- 1/2 teaspoon salt
- 1 tablespoon ginger garlic paste or use 1-inch of ginger and 3-4 garlic cloves minced
- 1/2 cup onion chopped
- 1 green chili Such as Serrano, Indian or Thai, finely chopped
- 1 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, bunch
- 1/4 cup quinoa or use split red lentils(masoor dal)
- 1.5 cups water or stock
For the cornbread topping:
- 3/4 cup all-purpose flour , see notes for gluten-free
- 1/2 cup cornmeal fine or medium-sized
- 1/3 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon carom seeds or Ajwain or cumin seeds
- 1 cup water (or unsweetened non dairy milk)
- 1 tablespoon neutral cooking oil generic cooking oil
For the tempering:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/4 teaspoon cumin seeds
- 2 dried red chilies cayenne or Indian for hot, or California red for mild. Or use 1/4 tsp pepper flakes
- 2 garlic finely minced, cloves
For garnish/topping:
- 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. 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. 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 can 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, green chili 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 powder, and carom seeds and mix really well.
- Add one tablespoon of oil and 3/4 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.
- While the saag is baking, Make the tempering (Spiced oil) - 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. 2 mins.,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 gets cooked. (This tempering is for the traditional saag flavor profile, you can skip this step if you like and add some more 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 1/4 cup water or non dairy milk in the baking dish and mix in.
- Mash the saag greens a bit. Add the tempering to the greens in the baking dish. And gently mix in but not entirely.
- 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 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. Freeze individual portions in closed containers for upto a month. Bake or microwave to reheat.
Notes
- To make this casserole oil-free, omit oil from both the baking dish and cornbread; brush baked cornbread with aquafaba or non-dairy milk to moisten if needed.
- For gluten-free cornbread, use a blend of almond flour, oat flour, and potato starch; adjust quantity accordingly.
- The tempering can be made oil-free by dry roasting cumin seeds, then sautéing garlic and chilies in broth.
- Alternatively, cook saag on the stovetop and transfer to baking dish for the cornbread topping step.
- Adding cooked chickpeas to the saag before topping adds protein and makes the dish more substantial.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
605mg
(25%)
Potassium
534mg
(11%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
1545IU
(31%)
Vitamin C
65mg
(72%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 605mg | 25% |
| Potassium | 534mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 65mg | 72% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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