We adapted our recipe from this one from Food Network, and the naan from this one at Rasa Malaysia. The Saag has 48oz of spinach in it and about a quarter cup of whole milk so by far it’s one of the healthiest versions of Indian food you can make. I had a hankering for Tikka Masala but I feel far less guilty this morning for indulging with the Saag.
The chicken, per the recipe, really needed more seasoning, Next time we’ll likely add more Garam Masala and salt…and probably some cayenne.
While the chicken browned we boiled two fresh bags of spinach from the pre packaged salad section at Kroger as well as two frozen bags to wilt down the fresh stuff. Once it was done wilting we drained it and ran it through the Ninja to grind up the pieces more finely.
The tomato paste part of this really could have used double the amount of spices called for in the original recipe. If you follow it according to their directions you’ll just be eating spinach chicken and that, my friends, is not Indian food…it is nasty.
We cooked 1 1/2 c. rice with 1 t. tumeric until done and added a bag of frozen peas. The residual heat from the cooking rice warmed them through without making them mushy.
I follow the naan recipe exactly. It works great with Greek yogurt and a little more flour as you roll it out depending on the the humidity and how long you let it sit. We were in a rush last night so my dough rested for 30 min instead of the recommended two hours. I cook mine in a skillet on high heat without any oil. When the bubbles pop up (similar to pancakes) it’s time to flip.
Per my husband’s request, I’ll show his dinner from last night :Liver and onions. I have no intention of telling you how he made it as I think it’s vile, disgusting, and want nothing to do with it. He seemed to enjoy it…all 12 oz of liver. I want to cry thinking about it.
Recipe slightly adapted from here
Makes 6 naans
2 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 tsp oil
1/2 cup yogurt
1/2 cup milk (warmed)
Butter for brushing naans
Chopped coriander/ garlic, cumin for sprinkling
Mix the flour, baking powder, baking soda, sugar, and salt together in a bowl. Make a well in the centre and add the yogurt and oil. Add half the milk and mix everything together to form a ball. At this point, you need to gauge how much more milk to add. Your dough needs to be soft such that if you poke it with your finger, it leaves an indentation. Knead for 7 minutes until the dough is almost bubbling. Keep covered in a warm place for 2 hours. Although the dough will rise, it will not double and may be slightly sticky to touch.
Heat a heavy bottom skillet. Divide the dough into six balls. Roll each ball into the shape of a teardrop with the aid of extra flour. At this point, you can sprinkle whatever garnish you like such as coriander or leave it plain. Brush the other side of the naan with water and place the water side down onto the skillet. Cover with a lid immediately. You will see the top of the naan bubbling. After a minute or so, turn the pan upside down so that the naan is exposed to the direct flames of the fire (the naan will stick to your pan because of the water) until the that side is cooked. This usually only takes a few seconds. Brush butter on the naan and serve immediately.
If you don’t have a direct flame, you can cook the top of the naan on the top rack in the oven under the grill or you can turn your skillet upside down over your electric hob (hold the skillet as close to the hob without touching it as possible).
Units: US | Metric
3 lbs chicken pieces, skinned and cubed
5 cloves garlic, minced
2 large onions, minced or extremely finely chopped
1 (400 g) can crushed tomatoes
1 inch ginger, minced
4 tablespoons milk
48 ounces spinach, washed & chopped
2 tablespoons butter
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander Double the cayenne, coriander, tumeric, cardamom,
1/2 teaspoon turmeric powder cloves, salt, and garam masla!
2 big cardamom pods
2 whole cloves
7 tablespoons oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 tablespoon water
Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
Put the spinach in a pot, add 1/4C water.
Bring to the boil and remove from heat.
When cool, grind very well (almost to a paste) in blender and set aside.
Heat the remaining oil in a pan and add ginger, garlic and onions.
Fry until lightly brown.
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
Sprinkle with 1 tbs water.
Cook for 10 minutes on a low heat.
Add chicken and milk to the pan.
Simmer until the chicken is tender (about 10 minutes).
Add spinach and garam masala to the pan.
Cook until spinach starts sticking to the pan (about 15 minutes).
Remove from heat, add butter and cover until ready to serve with rice.
1 1/2 c rice-Jasmine preferred
1 t salt
1 frozen bag peas
Cook rice with tumeric according to package directions. Add peas when finished and replace lid of rice cooker until peas are heated through. May add 1 T butter for richer flavor.