Saag that doesn’t sag

Sauté onions, chillies, garlic, and ginger until translucent.

A quick and dirty meal that strays from the traditional saag, but doesn’t leave your taste buds wanting. This saag recipe can be made to suit the palate of meat eaters, or the chicken can easily be substituted with either paneer or Yves’ Veggie Tenders.

 

Ingredients
– Enough oil to coat the bottom of two pans (2 tbs approx)
– 1 large yellow onion
– 4 cloves of garlic
– 2 green chilies
– 1 tbs turmeric
– 4 tbs curry powder
–

cardamon adds a wonderfully sweet aroma to the dish, but make sure to remove the pods before serving. The pods themselves are bitter when bitten into.

10 cardamom pods
– 1 tsp cloves
– 2 tbs ground coriander
– 1 tbs red chilly powder
– 1 inch piece of ginger
– salt (to taste)
– 1 can crushed tomatoes
– 3 bunches of spinach (washed and chopped)
– 2 ½ pounds of chicken breast OR 2 packages of Yves’ Veggie Tenders
– 3 cups of plain yoghurt

 

Let’s git cookin’

1. Cut the chicken into bite sized strips or leave the breasts whole for a sexier looking dish. Fry the chicken, real or

Yves' veggie chicken tenders make a great chicken substitute.

Yves’, in the oil until for 3-4 minutes, until golden brown and set aside.
2. In a deep pot heat enough oil to coat the bottom and add the ginger, garlic, onions, and chilies.
3. When onions are translucent add turmeric, curry powder, cardamom pods, cloves, and ground coriander. Fry for another minute—do not allow to burn. If necessary add a little extra oil.
4. Add spinach.
5. Add can of tomatoes & salt.
6. Let simmer for 30 minutes until spinach becomes soft enough to be broken easily by the back of the spoon.
7. Remove from stove and let cool.
8. Pick out the cardamom pods.
9. With a handheld blender blend the mixture; keep it a little chunky, you don’t want it too soupy!
10. Stir in 2 cups of yogurt.

Cut down on costs and preparation time by using frozen spinach.

11. Add chicken. If you have decided on the sexier full breasts you will need to let them simmer on low until cooked through. Time depends on thickness of the breast.
12. Stir and place back on stovetop on low heat. Let cook on low for 20 minutes.
13. Serve on top of basmati rice, or accompanied by naan, or roti, with a dollop of yoghurt on top and sprinkled with chilly powder. & remember to salt to taste!

 

It's fast, it's healthy, it's delicious: it's saag that doesn't sag!