Saag (Spinach) Chicken and Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast (Boneless, Skinless) - 0.75 to 1 lb1 medium red potato cubedSpinach - 1 big bunchRoma Tomatoes - 2 wholeRed onions - 1 cup finely choppedGarlic - 4-5 big clovesGinger - use same QTY as garlicOil - 2 tbspGhee 1 tbsp3-4 whole cloves1 bay leaf (optional)1 black cardamom red chilli powderturmeric powdercoriander powdergaram masala powderchaat masala (optional)dash of lemon juicesaltpepper
make a smooth paste of the tomatoes, ginger and garlic pods and set aside,
boil 2 cups water and add washed spinach, cover and let it blanche, then set aside, cool and grind only the leaves until smooth
heat 1 tbsp oil in a large saucepan, add chicken and cubed potatoes, and some salt and pepper saute 5-10 minutes until cooked, remove and set aside, in the same pan, add another 1 tbsp oil, bay leaf, cloves and cardamom, and red onions, and saute until onions are soft (5-7 min). Add the tomato ginger and garlic paste and saute for a long time until all the water is evaporated, (10-15 min) and oil oozes out.
Add 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 2 tsp garam masala, salt and saute more until fragrant.
add the cooked chicken and potatoes, and the spinach paste, and some leftover spinach water to adjust consistency, and let it simmer on low heat for 10 min, stirring occasionally.
sprinkle with a pinch of chaat masala and 2-3 dashes of lemon juice and adjust salt.
finally heat 1 tbsp ghee in a small pan, and add 1/2 tsp red chilli powder, until it sizzles, and pour this over the saag chicken aloo before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARPITAK.
boil 2 cups water and add washed spinach, cover and let it blanche, then set aside, cool and grind only the leaves until smooth
heat 1 tbsp oil in a large saucepan, add chicken and cubed potatoes, and some salt and pepper saute 5-10 minutes until cooked, remove and set aside, in the same pan, add another 1 tbsp oil, bay leaf, cloves and cardamom, and red onions, and saute until onions are soft (5-7 min). Add the tomato ginger and garlic paste and saute for a long time until all the water is evaporated, (10-15 min) and oil oozes out.
Add 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 2 tsp garam masala, salt and saute more until fragrant.
add the cooked chicken and potatoes, and the spinach paste, and some leftover spinach water to adjust consistency, and let it simmer on low heat for 10 min, stirring occasionally.
sprinkle with a pinch of chaat masala and 2-3 dashes of lemon juice and adjust salt.
finally heat 1 tbsp ghee in a small pan, and add 1/2 tsp red chilli powder, until it sizzles, and pour this over the saag chicken aloo before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARPITAK.
Nutritional Info Amount Per Serving
- Calories: 292.9
- Total Fat: 14.2 g
- Cholesterol: 56.2 mg
- Sodium: 108.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.3 g
- Protein: 23.5 g
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