Source: Indian Recipes Under 30 Minutes
Date tried: January 29, 2018
Yield: 4-6 servings
Time needed: 40 minutes
I never cease to enjoy the delights of Indian cookery. Prior to beginning this dish I took time to prepare the brown onion paste and the spinach purée from scratch. I steamed the spinach for the purée to avoid too much water and that worked very well. The onion paste is simply browned onion slices puréed with a very little water.
I also reversed the order of the instructions and browned the chicken pieces first thing, so they would be ready to add to the spinach with no delay. And I really appreciated the result. Excellent!
Saag Murg (Chicken in Spinach Purée)
1 kg/2.2 lbs chicken cut into pieces
350 gm/12 oz. spinach, puréed
4 Tbsp./60 ml vegetable oil
4 1” cinnamon sticks
2 bay leaves
2 Tbsp./36 gm ginger-garlic paste
1 cup/300 gm onion paste
2 tsp./4 gm red chili powder
180 gm/6 oz. chopped tomatoes
1 tsp. maize flour (corn starch)
2 1/2 Tbsp. 37 ml water
1/2 cup/100gm butter
salt to taste
1 tsp./2 gm white pepper
2 tsp./12 gm fresh ginger, julienned
1 tsp./1/2 gm fenugreek powder
dry red chilies, chopped for garnish
Heat vegetable oil in a pan, add cinnamon sticks and bay leaves and sautée on medium heat until they begin to crackle.
Add ginger-garlic paste, onion paste and red chili powder; sauté for 30-60 seconds.
Add tomatoes and sauté for another minute.
Add spinach purée. Mix maize flour with a bit of water and stir into the sauce.
Let simmer 10-15 minutes, stirring occasionally.
In another pan heat the butter and sauté the chicken pieces until lightly browned.
Transfer the chicken pieces into the spinach purée.
Add salt and pepper. Cover and simmer on very low heat until chicken is cooked (10-15 minutes).
Serve hot, garnished with ginger, fenugreek powder and dry red chilies.