Vegetarian Lamb Saag
Indulge in the rich and flavorful Vegetarian Lamb Saag, a plant-based twist on the classic Indian dish. This recipe combines tender, protein-packed lamb substitutes with a creamy spinach puree, infused with aromatic spices like garam masala, ground cumin, and coriander for a symphony of vibrant flavors. Fresh ginger, garlic, and green chilies elevate the dish with a zesty kick, while golden sautéed onion and ripe tomatoes form a robust, spiced base. The spinach is blanched and blended to perfection, creating a lush, green sauce that pairs beautifully with hearty basmati rice or warm naan. Ready in just an hour and perfect for vegetarians craving traditional Indian cuisine, this dish is as wholesome as it is satisfying. With keywords like "vegetarian lamb saag," "plant-based Indian recipe," and "spinach curry dish," this recipe is sure to delight your taste buds while enriching your collection of globally inspired meals.
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Recipe Information
Ingredients
- 400 grams Plant-based lamb substitute
- 500 grams Fresh spinach leaves
- 1 large Onion
- 2 medium Tomatoes
- 1 tablespoon Ginger
- 4 Garlic cloves
- 2 Green chilies
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh cilantro
Instructions
Begin by washing the fresh spinach leaves thoroughly under running water. Drain them and set aside.
In a large pot, bring a cup of water to a boil. Add the spinach and blanch for 2-3 minutes until wilted. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and blend the spinach into a smooth puree. Set aside.
Meanwhile, peel and finely chop the large onion. Dice the tomatoes, mince the garlic cloves, ginger, and slice the green chilies.
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic, ginger, and sliced green chilies to the skillet. Sauté for another minute until fragrant.
Stir in the diced tomatoes along with the spices: garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture, about 5 minutes.
Add the plant-based lamb substitute, mixing it well with the spice mixture. Cook for about 5 minutes or until heated through.
Pour in the spinach puree, stirring to combine thoroughly. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary. Before serving, stir in the lemon juice.
Garnish with fresh cilantro and serve hot alongside basmati rice or naan.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4412 mg | 192% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 27.5 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 886 mg | 68% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 5484 mg | 117% | |
*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.
