MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saag (Spinach Curry)
 Categories: Indian
      Yield: 4 Servings
 
    400 g  Chicken leg and thigh meat
      1    Onion
      1    Tomato
      1 cl Garlic
      2 sl Fresh ginger
      1 bn Spinach
      3 tb Salad oil
    200 ml Water
      1 tb Cream
           Salt

MMMMM---------------------------SPICES--------------------------------
      1 ts Cumin

MMMMM-----------------------GROUND SPICES----------------------------
    1/2 ts Turmeric
    1/3 ts Cayenne pepper
      2 ts Coriander seeds
 
  Remove chicken skin and cut chicken into bite sized pieces. Cut onion
  and garlic. Cut tomatoes into chunks. Cut one slice of ginger into
  small pieces, another into thin slices. Chop the spinach. Blanch in
  salted water then drain in a strainer, cool down with water, then
  blend in a blender.
  
  In a thick pot add the vegetable oil and heat on medium heat, roast
  the cumin.
  
  Once the cumin is fragrant, add the shredded ginger and garlic and
  stir fry until the color starts to change then add the sliced onion,
  turn up the heat slightly and stir fry until the color of the onion
  changes.
  
  Add the tomato slices and cook until they lose form then turn the
  heat to low, add the spices and 1tsp salt and slowly turn for 20 to
  30 seconds.
  
  Add the chicken and stir fry on medium heat until it browns, then add
  the water and turn the heat to high until it boils. Put on the lid
  and turn to low heat and cook for 10 minutes, stirring occasionally.
  
  Add the blended spinach, cream and heat to a boil on high. Then add a
  little salt to flavor. Serve in a bowl with ginger slices on top.
  
  Note:
  
  Saag means any greens, not necessarily spinach. Palak means spinach.
  A dish named Saag may substitue a cheaper ingredient, such as mustard
  greens.
  
  Recipe by Indian Curry by Yoshima Nair, 2015
 
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