Vegetarian Chicken Saag
Experience the perfect fusion of rich Indian flavors and plant-based goodness with this hearty Vegetarian Chicken Saag! This dish masterfully recreates the traditional chicken saag by swapping in a savory plant-based chicken substitute, simmered in a luscious, spiced spinach gravy. Fresh spinach is blanched and blended into a silky paste, complemented by aromatic ingredients like ginger, garlic, and cumin seeds. A splash of creamy coconut milk adds a touch of richness, while garam masala, turmeric, and coriander deepen the savory complexity. Quick to prepare in just 45 minutes, this vegan-friendly twist on a classic pairs beautifully with fluffy naan or fragrant basmati rice. Whether you're a vegetarian or simply looking to add a nutritious and delicious meal to your rotation, this Vegetarian Chicken Saag is a must-try recipe that's packed with flavor, freshness, and healthy greens!
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Recipe Information
Ingredients
- 14 ounces plant-based chicken substitute
- 16 ounces fresh spinach
- 1 medium onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 1 tomato
- 1 green chili
- 0.5 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro leaves
Instructions
Wash the spinach thoroughly and blanch it in boiling water for 2 minutes. Drain the spinach and immediately transfer to an ice bath. After it cools, drain again and blend into a smooth paste. Set aside.
Finely chop the onion, garlic, ginger, and tomato. Slice the green chili.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté until it turns golden brown, about 5 minutes.
Add the garlic, ginger, and green chili. Stir well and sauté for another 2 minutes.
Stir in the chopped tomato and cook until soft, around 4 minutes.
Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for an additional 2 minutes to let the spices blend.
Gently fold in the blended spinach paste and coconut milk. Stir to combine thoroughly.
Add salt and black pepper to the spinach mixture, then allow to simmer gently for about 5 minutes.
Cut the plant-based chicken substitute into bite-sized pieces and add them into the pan. Stir well to coat with the spinach sauce.
Cover the pan and let it simmer on low heat for about 10 minutes, allowing the flavors to meld together.
Garnish with fresh cilantro leaves and serve the Vegetarian Chicken Saag warm with naan or basmati rice.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5514 mg | 240% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 28.3 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
