Saag (Spinach) Chicken and Potatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Saag (Spinach) Chicken and Potatoes calories by ingredient
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Introduction

A very yummy and nutritious dish that goes great with hot rice/bread A very yummy and nutritious dish that goes great with hot rice/bread
Number of Servings: 4

Ingredients

    Chicken Breast (Boneless, Skinless) - 0.75 to 1 lb
    1 medium red potato cubed
    Spinach - 1 big bunch
    Roma Tomatoes - 2 whole
    Red onions - 1 cup finely chopped
    Garlic - 4-5 big cloves
    Ginger - use same QTY as garlic
    Oil - 2 tbsp
    Ghee 1 tbsp

    3-4 whole cloves
    1 bay leaf (optional)
    1 black cardamom

    red chilli powder
    turmeric powder
    coriander powder
    garam masala powder
    chaat masala (optional)
    dash of lemon juice
    salt
    pepper

Directions

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.

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