Saag Curry With Tomato And Peppers Recipes

INDIAN SAAG

Indian Saag image

Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.

Provided by VALONE

Categories Side Dish Vegetables Greens

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh mustard greens
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt

Steps:

In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 7.6 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 565 mg, Sugar 0.9 g

CHICKEN SAAG

Chicken Saag image

Classic Indian dish made with chicken and spinach. Serve with basmati rice.

Provided by Joe Ortiz

Categories World Cuisine Recipes Asian Indian

Time 1h45m

Yield 6

Number Of Ingredients 19

Ingredients

¼ cup vegetable oil
1 (3 pound) whole chicken, cut into pieces
2 pounds fresh spinach, rinsed and chopped
¼ cup water
2 large onions, minced
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or more to taste
½ teaspoon ground turmeric
2 cardamom pods
2 whole cloves
1 teaspoon salt
1 tablespoon water, if needed
¼ cup milk
1 teaspoon garam masala
6 tablespoons sour cream
2 tablespoons butter

Steps:

Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 18.2 g, Cholesterol 112.9 mg, Fat 25.6 g, Fiber 6.1 g, Protein 39 g, SaturatedFat 8.3 g, Sodium 736 mg, Sugar 3.3 g