Vegetarian Lamb Saag

Savor the bold flavors of North Indian cuisine with this irresistibly creamy and flavorful Vegetarian Lamb Saag! This plant-based twist on the classic lamb saag combines tender, protein-packed lamb alternatives with a luscious spinach puree infused with aromatic spices like garam masala, turmeric, and coriander. Balanced with the heat of green chilies and the tanginess of fresh lemon juice, this dish offers a harmonious blend of savory and earthy notes. Perfectly paired with basmati rice or warm naan, it’s a hearty, wholesome meal that’s as satisfying as it is vegan-friendly. With an easy prep and cook time under an hour, this vegetarian delight is ideal for a comforting weeknight dinner or an impressive addition to your next dinner party.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by washing the fresh spinach leaves thoroughly under running water. Drain them and set aside.

Step 2

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.

Step 3

Meanwhile, peel and finely chop the large onion. Dice the tomatoes, mince the garlic cloves, ginger, and slice the green chilies.

Step 4

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 5

Add the minced garlic, ginger, and sliced green chilies to the skillet. Sauté for another minute until fragrant.

Step 6

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.

Step 7

Add the plant-based lamb substitute, mixing it well with the spice mixture. Cook for about 5 minutes or until heated through.

Step 8

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.

Step 9

Taste and adjust seasoning if necessary. Before serving, stir in the lemon juice.

Step 10

Garnish with fresh cilantro and serve hot alongside basmati rice or naan.

Nutrition Facts

Serving size	(1789.8g)

Amount per serving	% Daily Value*
Calories	1489.8

Total Fat 92.1g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 25.4g
Cholesterol 0mg	0%
Sodium 4411.6mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 35.3g	0%
Total Sugars 27.5g
Protein 83.8g	0%

Vitamin D 0IU	0%
Calcium 885.7mg	0%
Iron 32.2mg	0%
Potassium 5484.1mg	0%

*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.

Source of Calories

Fat: 51.8%

Protein: 20.9%

Carbs: 27.3%