Origin Indian Saag (Spiced Leafy Greens Curry)

Saag originates from Punjab, a northern region of India known for its robust, rustic cooking. It’s traditionally made with mustard greens (sarson) and served with makki di roti (corn flatbread), though modern versions use spinach, kale, or a mix of greens.

What I Love About This Recipe

It’s wholesome and warming, with layers of flavor from spices and aromatics. Whether served with naan or rice, saag feels like a hug in a bowl — humble and nourishing.

Also Read : Pasta alla Caponata

Indian Saag (Spiced Leafy Greens Curry)

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 1 bunch mustard greens, chopped

• 1 bunch spinach (or kale), chopped

• 1 tbsp ghee or oil

• 1 small onion, finely chopped

• 4–5 garlic cloves, minced

• 1 inch ginger, grated

• 1–2 green chilies, chopped (optional)

• 1 tsp cumin seeds

• ½ tsp turmeric

• ½ tsp garam masala

• Salt, to taste

• 1 small tomato, chopped (optional)

• 2–3 tbsp cornmeal (makki ka atta), for thickness (optional)

• 1 tbsp butter or cream (for finishing, optional)

Directions

• Bring a pot of water to boil. Add chopped greens and blanch for 2–3 minutes until wilted. Drain, cool, and blend into a coarse purée. Set aside.
• In a deep pan, heat ghee or oil. Add cumin seeds and let them sizzle.
• Add chopped onions and sauté until golden. Stir in garlic, ginger, and green chili; cook until fragrant.
• Add turmeric, salt, and optional tomato. Cook until tomato softens.
• Stir in the blended greens and simmer for 10–15 minutes.
• Add cornmeal if using to thicken, stirring well. Simmer another 5 minutes.
• Finish with garam masala and butter or cream if desired.

Notes

• For authentic taste, use a blend of mustard, spinach, and bathua (wild greens, if available).
• Saag pairs best with makki roti, but basmati rice or naan works too.
• Make it vegan by using oil instead of ghee and skipping cream.

The post Indian Saag (Spiced Leafy Greens Curry) appeared first on RecipeWikki.

Origin Chickpea Tikka Masala

Tikka masala is thought to be a UK-born adaptation of Indian cuisine, blending traditional Indian spices with a creamy curry base. This plant-based version honors those bold flavors while offering a wholesome, protein-rich alternative.

What I Love About This Recipe

It’s cozy and satisfying, and comes together surprisingly quickly. The chickpeas soak up all the flavor, and the sauce is the perfect mix of tangy, creamy, and spiced — ideal with rice or naan.

Also Read : Blackened Salmon Tacos with Chunky Mango Avocado Salsa

Chickpea Tikka Masala

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Ingredients

• 1 tbsp oil or ghee

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp grated ginger

• 1½ tsp ground cumin

• 1½ tsp garam masala

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (adjust to taste)

• 1 (14 oz) can crushed tomatoes

• 1 cup canned coconut milk or heavy cream

• Salt, to taste

• Fresh cilantro, for garnish

Directions

• Heat oil in a large skillet over medium heat. Add chopped onion and sauté until golden, about 8 minutes.
• Stir in garlic and ginger, cook for 1–2 minutes until fragrant.
• Add all dry spices and toast for 30 seconds. Stir in crushed tomatoes and cook for 5–6 minutes until slightly thickened.
• Add chickpeas and coconut milk (or cream). Stir to coat and simmer for 10–15 minutes.
• Season with salt and lemon juice or amchur, if using. Simmer until sauce is creamy and well combined.
• Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

• For extra flavor, roast the chickpeas with spices before adding them to the sauce.
• Add a handful of spinach for a nutritional boost.
• Keeps well and tastes even better the next day!

The post Chickpea Tikka Masala appeared first on RecipeWikki.

Origin Multigrain Cheela Recipe

Cheela is a popular North Indian dish, traditionally made with gram flour. This multigrain version adds more nutrition by combining different flours like wheat, millet, and oats for a fiber-rich, protein-packed meal.

Why You’ll Love This Recipe

It’s wholesome, quick to make, and super flexible — you can add your favorite veggies or spices. Plus, it’s light, easy to digest, and pairs perfectly with chutney or yogurt.

Also Read : Banana Pancakes the Easy Way

Multigrain Cheela Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ¼ cup whole wheat flour

• ¼ cup besan (gram flour)

• 2 tbsp ragi (finger millet) flour

• 2 tbsp oats flour (or ground oats)

• 1 small onion, finely chopped

• 1 green chili, finely chopped (optional)

• 2 tbsp fresh coriander, chopped

• 1 tsp cumin seeds

• 1 tsp grated ginger

• Salt to taste

• Water, as needed

• Oil or ghee for cooking

Directions

• In a bowl, mix all the flours, cumin seeds, salt, onion, green chili, coriander, and ginger.
• Gradually add water while stirring to make a smooth batter — not too thick or runny.
• Heat a non-stick pan over medium heat and lightly grease it.
• Pour a ladleful of batter and spread gently to form a thin pancake.
• Drizzle a little oil around the edges and cook until the bottom turns golden brown, about 2–3 minutes. Flip and cook the other side until done.
• Serve hot with your favorite chutney or yogurt.

Notes

• Feel free to add grated vegetables like carrots or zucchini for extra flavor and nutrition.
• Adjust the spices to your taste — a pinch of turmeric or chaat masala works great.
• Batter can be refrigerated for 1–2 days.

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