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Murg saag
By : Method
- Rub the ginger garlic paste & 1/2 tsp salt to the chicken & set aside.
- Heat oil in a pressure cooker or any vessel & fry onions to pink.
- Add the chilies, cinnamon & cardamom and fry well.
- Toss in the powder spices & cook for another minute.
- Add the chicken & fry for 2-3 mins to an even brown.
- Add 1/4 cup water, cover & cook for 5 mins.
- Add the ground spinach & open-cook for another 10 mins or until the chicken is cooked.
- Add the vinegar & fenugreek leaves and adjust salt to taste.
- Lastly, add beaten cream, stirring constantly, and simmer uncovered for 1-2 mins.
- Serve hot with steamed rice or fresh rotis.
Ingredients:
1 kg boneless chicken 1 inch cubes
1 large bunch of fresh spinach - ground with water to a paste
1 tbsp garlic-ginger paste
I onion - chopped
1-2 green chilies - chopped
4-5 cardamoms
1 inch cinnamon stick
1 tbsp corriander seeds powder
1/2 tsp cumin powder
1/2 tbsp garam masala
1/2 tsp turmeric powder
Salt to taste
1-2 tbsp vinegar
2-3 tbsp olive oil
1/2 cup beaten fresh cream (optional)
2 tbsp dried methi/fenugreek leaves (optional)
1 kg boneless chicken 1 inch cubes
1 large bunch of fresh spinach - ground with water to a paste
1 tbsp garlic-ginger paste
I onion - chopped
1-2 green chilies - chopped
4-5 cardamoms
1 inch cinnamon stick
1 tbsp corriander seeds powder
1/2 tsp cumin powder
1/2 tbsp garam masala
1/2 tsp turmeric powder
Salt to taste
1-2 tbsp vinegar
2-3 tbsp olive oil
1/2 cup beaten fresh cream (optional)
2 tbsp dried methi/fenugreek leaves (optional)
RECIPES BY MEARL FERNANDES
