15/02/2025
Hi foodies, it’s been a while since I posted ☹️ but the cooking hasn’t stopped at home. Last night I cooked a ‘different take’ on a popular dish. The saag dish has given me so many wonderful food memories due to my love for this dish. One being recommending it to a work colleague over our candlelit bromance meal in Rugby a few years back. This is a different take on this dish.
Chicken saag karahi ❤️
A dish named after the pan it’s cooked it. I have two cast iron karahi pans and I love cooking with them, gives me a more authentic feel for cooking.
Different method to your ‘westernised’ version of a saag. As I always want to learn I embraced this different method. Full of flavour, healthy, and a joy to make as it’s a slow cooked dish in comparison to a ‘normal’ saag.
Heat a large quantity of rapeseed oil. When hot add cumin seeds and they will sizzle away for 30 seconds as you want to lay the flavour down for the dish. Add finely diced onions and fry to brown them for 10 minutes. Once they are browned add in salt and heaped tablespoons of garlic and ginger paste. Again, allow this to cook for 30 seconds or so. Now this is the interesting bit. Add tomatoes cut in half to the onion mix. Cook for 5 minutes. After 5 minutes or so use tongs to pull away the tomato skins and discard. Mush up the tomatoes in the pan and this is your base sauce. Add in turmeric, cumin, chilli powder, coriander and natural yogurt. Stir well, add in garam masala and dried fenugreek then add in your chicken. Mix and cook for 10 minutes ensuring the chicken is coated and almost cooked. Add in either a large quantity of blitzed spinach or shop bought large tins that are in your Indian section within UK supermarkets. Cook this for 15 minutes, season with salt and a little more garam masala.
Beautiful.
