Learn how to make chicken saagwala, a healthy and delicious Indian light curry dish that features spinach.
- Serves: 6 persons
- 3large bunches spinach
- 2 ⅕pounds skinless chicken pieces (legs or breasts preferable)
- 3tablespoons vegetable cooking oil
- 4pods cardamom
- 2large onions (chopped very fine)
- 2tablespoons garlic paste
- 1tablespoon ginger paste
- ½teaspoon ground turmeric
- ½ground cinnamon
- 1teaspoon coriander powder
- 1teaspoon cumin powder
- 1tablespoon garam masala powder
- 2medium tomatoes (chopped fine)
- Garnish: 1 dollop of butter
- Optional: Salt to taste
Step 1Gather the ingredients.
Step 2Wash the spinach well and chop.
Step 3Put into a pot with half a cup of water, salt to taste, and simmer until just cooked, 1 to 2 minutes.
Step 4Grind the spinach into a paste in a food processor. Set aside.
Step 5Heat the oil in a pan over medium heat and fry the chicken pieces until well browned. Remove and keep aside.
Step 6Again heat the same oil, then add the whole spices.
Step 7As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in color.
Step 8Add all the other spices: coriander, cumin, and garam masala. Fry for 5 minutes.
Step 9Add the tomatoes and fry till the oil begins to separate from the masala.
Step 10Add the chicken to this masala, mix well, and add half a cup of water. Cook till the chicken is almost done.
Step 11Add the spinach and mix well. Cook until most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.
Step 12Serve with hot chapatis (Indian flatbread) or parathas ( pan-fried Indian flatbread ).