My love affair with saag is long. I’d pick it over most things on an Indian menu, so being able to create my own at home is glorious. When I say this is delicious, I am not lying. In fact I’d put it in the top 5 Mother Cooker recipes. A bold statement? Maybe, but make it and I bet you’ll agree. Not a meat eater? Replace it with paneer, chickpeas or a squash. Just don’t alter anything else, because it will make me and your taste buds sad.
Saag is where spinach shines, and you can pack a whole heap of the stuff in. I like to blend some into my sauce and then keep some fresh for sprinkling over the top when everything is cooked. Giving me a double hit of green. On a spice level, my version is mild but still has a level of heat. But I like the flavours to shine through, saag is such a wonderful balance of spices. Enjoy curries? Find some more here.
Serves: 2-4 (depending on portion size)
Prep time: 10 mins
Cook time 35-45 mins
Total time: 45-55 mins
- Spice blend: 2 tbsp garam masala, 2 tsp ground cumin, 1 tsp salt, 1 tsp ground fenugreek powder, 1 tsp chilli powder, half tsp tumeric, 1 tsp nutmeg
- 1 large brown onion, finely chopped
- Thumb size piece of ginger, grated
- 7 cloves of garlic, grated
- 1 400g tin chopped tomatoes (14oz)
- 200ml water (Just under a cup)
- 500g fresh spinach, blended roughly (around 4-5 cups)
- 300g-400g chicken, about 4 large chicken breasts (I prefer mini fillet breast meat) (0.88lb)
- 1 tbsp sugar
- 2 tbsp oil
- Add chopped onion, garlic and ginger to a large pan with oil. Saute until soft, around 5-8 mins.
- Add spice blend and chicken, stir to coat evenly. Cook for 5 minutes until chicken is sealing.
- Add tomatoes, water, sugar. Blitz spinach in a food processor until finely chopped. Add 400g of your spinach mix to the pan.
- Bring to the boil and then lower to a simmer for 25-35 mins, stirring occasionally and adding more water if it begins to stick.
- Serve over rice and top with the 100g fresh blended spinach that’s leftover.