INGREDIENTS
1. Chicken Breasts or Thighs - 4 cut into small pieces
2. Onion Large 1 blended in a chopper or grated
3. Tomatoes Large - 2 blended in a puree
4. Spinach app 250 gms (1 bunch)
5. Ginger garlic paste 1tbs
6. Salt 1 tsp ( as per taste)
7. Haldi (Turmeric Powder) 1 tsp
8. Chicken/Mutton Masala 1 tbs
PREPARATION
1. In a bowl, mix chicken pieces with Salt, Haldi (Turmeric Powder) and Chicken/Mutton Masala. Keep aside for an hour.
2. Wash and pressure cook spinach in 1/4 cup water for 2 minutes. Mix with a hand blender into a coarse paste.
3. Blend onion in a chopper to make a coarse paste.
4. Blend tomatoes into a puree.
METHOD
1. Heat a heavy bottomed vessel and cook onion paste until it becomes translucent.
2. Add Ginger-Garlic paste and stir.
3. Add chicken pieces and fry.
4. Add pureed tomatoes and boil till it changes colour.
5. Add boiled pureed spinach into the vessel, mix and cover with a lid. Reduce heat.
6. Let it cook until done and the desired consistency is reached. It should take about 15-20 minutes.
As per my taste, the saag should not be watery and should be thick enough not to flow in the plate.
1. Chicken Breasts or Thighs - 4 cut into small pieces
2. Onion Large 1 blended in a chopper or grated
3. Tomatoes Large - 2 blended in a puree
4. Spinach app 250 gms (1 bunch)
5. Ginger garlic paste 1tbs
6. Salt 1 tsp ( as per taste)
7. Haldi (Turmeric Powder) 1 tsp
8. Chicken/Mutton Masala 1 tbs
PREPARATION
1. In a bowl, mix chicken pieces with Salt, Haldi (Turmeric Powder) and Chicken/Mutton Masala. Keep aside for an hour.
2. Wash and pressure cook spinach in 1/4 cup water for 2 minutes. Mix with a hand blender into a coarse paste.
3. Blend onion in a chopper to make a coarse paste.
4. Blend tomatoes into a puree.
METHOD
1. Heat a heavy bottomed vessel and cook onion paste until it becomes translucent.
2. Add Ginger-Garlic paste and stir.
3. Add chicken pieces and fry.
4. Add pureed tomatoes and boil till it changes colour.
5. Add boiled pureed spinach into the vessel, mix and cover with a lid. Reduce heat.
6. Let it cook until done and the desired consistency is reached. It should take about 15-20 minutes.
As per my taste, the saag should not be watery and should be thick enough not to flow in the plate.
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Well done! The details are given very appropriately.The way you have written it down, makes it seem quite easy to make.Thanks for giving the recipe, will soon try it out.
ReplyDeleteThanks Varsha!
ReplyDeleteAunty the chicken curry was very good, couldnt make out that it was totally oil free!.. I will try it soon! I usually dont even go through healthy recipes, now i think i will! :)
ReplyDeleteThanks Elizabeth. I am glad you liked it. All our lives, we eat oily food. By the time we realise how harmful it is, often it is quite late and damage is done.
ReplyDelete