Chicken Saag with Jeera Aloo potatoes tempered with cumin and fresh coriander.
Ingredients
Jeera Aloo potatoes tempered with cumin and fresh coriander
- Boiled potato, diced
- 2 tbsp oil
- 1 tsp cumin seeds
- Salt
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- Fresh coriander
- Lemon juice
- Chopped ginger and green chili (optional)
Chicken Saag
- Chicken boneless supreme - 400gms (option chickpeas, potatoes, cottage cheese)
- Turmeric 1 tsp
- Salt - to taste
For Tempering
Paste all of the below together:
- Garlic - 4 to 5 Cloves
- Coriander - fresh, 50gms
- Basil - 50 gms
- Dill - 40 gms
- Rocket (Mustard Leafs) 50 gms
- Fenugreek leafs - blanches
- Green chilies - 2/3
- Oil
- Chopped tomato - 80 gms
- Fresh spinach puree - 300 gms
- Ground fennel - 1 tsp
- Raw mango powder - 1 ½ tsp
- Yoghurt/Cream - 50ml
- Whole Cumin Seeds - 1 tsp
- Whole red chilies - 2/3
- Pinch of Garam Masala
Method
Jeera Aloo potatoes tempered with cumin and fresh coriander
-
Heat the oil in the pan (wok) and add the cumin seeds.
- When it begins to crackle add the potatoes, salt, turmeric, cumin powder, coriander powder and mix well.
- Finish it with fresh coriander and lemon juice.
Chicken Saag
- Cut the chicken into 1-inch dices and marinate with turmeric, salt, and oil - then keep aside.
- Make a fine paste of listed fresh green ingredients.
- Blanch the spinach leafs and make a puree or you can use baby spinach leafs as well.
- Heat the oil add cumin and whole red chilies - let it crackle and then add the paste and cook gently for 7 or 8 minutes.
- Add the fennel powder, raw mango powder, and seasoning.
- Add chicken and cook further.
- When the chicken is almost fully cooked - add spinach, cream, and fresh tomatoes.
- Sprinkle with Garam Masala and serve with brown basmati rice.
