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 

  1. Heat the oil in the pan (wok) and add the cumin seeds.

  2. When it begins to crackle add the potatoes, salt, turmeric, cumin powder, coriander powder and mix well.
  3. Finish it with fresh coriander and lemon juice.

Chicken Saag

  1. Cut the chicken into 1-inch dices and marinate with turmeric, salt, and oil - then keep aside.
  2. Make a fine paste of listed fresh green ingredients.
  3. Blanch the spinach leafs and make a puree or you can use baby spinach leafs as well.
  4. 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.
  5. Add the fennel powder, raw mango powder, and seasoning.
  6. Add chicken and cook further.
  7. When the chicken is almost fully cooked - add spinach, cream, and fresh tomatoes.
  8. Sprinkle with Garam Masala and serve with brown basmati rice.

Chicken Saag