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Ingredient
Saag Chicken or Palak Murg
Introduce
Ingredient
Food ration :
4 personsCooking time :
1 hr 30 min.
1 bunch
spinach,
6 tbsp
mustard oil,
1 tsp
garlic paste,
1/2 tsp
ginger paste,
1/2 tsp
haldi powder,
1 tsp
red chilli powder,
2 tsp
dhania powder,
2 tbsp
fresh tomato puree,
2 tbsp
dahi & 1 tbsp fresh cream,
1/2 tsp
garam masala powder,
1 tbsp
desi ghee,
1 tsp
sugar,
Cooking instructions
* Step 1
Firstly take palak leaves, wash them, now blanch them.
* Step 2
Take out the blanched spinach, put it in the ice water for 5 minutes.
* Step 3
Now grind it to a fine puree, keep aside.
* Step 4
Take a wok, add 2 tbsp oil, heat it.
* Step 5
Add Chicken pcs, stir fry it till light brown. Take out in a bowl, keep aside.
* Step 6
Add rest of the oil in the same wok, heat it.
* Step 7
Add whole garam masala, saute it for a minute.
* Step 8
Add onion now, stir fry it till light brown.
* Step 9
Now add ginger garlic paste, also add lil water, saute it till rawness is released.
* Step 10
Add haldi, dhania & red chilli powder, add lil water again, mix it well. Stir it for a minute.
* Step 11
Lower the flame now, cover it with the lid, cook it till oil has oozed out.
* Step 12
Open the lid now, increase the flame, add tomato puree & salt, give a stir.
* Step 13
Cover it again, lower the flame, cook it till oil has oozed out.
* Step 14
Open the lid now, add palak puree, increase the flame, stir it for a minute.
* Step 15
Cook it covered at low flame till oil separates.
* Step 16
Now add Chicken pcs, stir fry it for 5 minutes.
* Step 17
Add dahi & fresh cream, mix it well.
* Step 18
Lower the flame now, cover it with the lid, cook it until oil has oozed out.
* Step 19
Open the lid, increase the flame, add garam masala powder, ghee & sugar, give a stir.
* Step 20
Add 2 cup boiled water, give a boil.(We need a saucy gravy).
* Step 21
Lower the flame, cover it with the lid, cook it till desired consistency. (By that time chicken will be almost cooked).
* Step 22
Switch off the flame, open the lid after 10 minutes.
* Step 23
Take out in a serving bowl, garnish it with ginger juliens.
* Step 24
Have it with Roomali Roti or Lachcha Paratha.
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