- North Indian Cooking....By Geeta Seth
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DAl / Lentils - Index
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- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
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- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
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- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
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- White Urad and chana Dal mix
- Whole Green Moong Dal
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DAl / Lentils - Index
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- Beans
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About rice and pulao
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Rice and pulao's
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- Chicken Biryani
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- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
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- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
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About rice and pulao
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Meat Dishes
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- Beef Kebabs
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- Chicken tikka Masala
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- Chicken Saag (Chicken with spinach curry)
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Meat Dishes
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- Kati Roll
- Paneer dishes - Index
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- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
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- Paneer Curry
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- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
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Vegetable dishes with gravy
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- Vegetable dishes - Index
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- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
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- Egg curry (Ande Ki curry)
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- Sarson Ka Saag
- Spinach with mushrooms
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- Pyaz ki Aloo (Potatoes with onion curry)
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Vegetable dishes with gravy
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Vegetables Side dishes (sukhi sabzi)
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- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
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- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
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- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
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- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
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- Turai ki sabzi (zucchini)
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Vegetables Side dishes (sukhi sabzi)
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- Salad - Indian salads
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- Kala Chana Salad - Indian Black Chickpea salad
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Desserts .. Popular North Indian sweets
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- Almond burfi (Badam Ki Burfi)
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- Boondi Ladoo
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- Rasugalla
- Rasgulla
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- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
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- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
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Desserts .. Popular North Indian sweets
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- Snacks and chaats - Index
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Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
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- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
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- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
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- Gol Gappa (Pani Puri)
- Dosa
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- Idli
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- Aloo pakoras (Potato fritters)
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- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
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- Potato paneer tots
- Roasted cauliflower
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- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
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Snacks and Chaats
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- Chutneys
- Raita (Yogurt)
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- Aloo, Dhai ka raita (yogurt with potatoes)
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- ROTI:
- Roti - Index
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- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
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- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
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- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Chicken with spinach curry
(Chicken saag)
Chicken saag (Chicken curry with spinach) is one of the delicious North Indian traditional dishes. It is an amazing combination of chicken and spinach. When chicken and spinach cooked together with onion, garlic and tomatoes it makes an awesome main meal dish. It provides protein and vegetable into one dish.
Chicken is well liked all over India, and every reign has different style of cooking. Chicken is cooked with different combination of vegetables. Chicken saag is a wonderful blend of chicken curry and spinach. Serve this tasty dish with Naan, chapattis and rice.
Chicken is well liked all over India, and every reign has different style of cooking. Chicken is cooked with different combination of vegetables. Chicken saag is a wonderful blend of chicken curry and spinach. Serve this tasty dish with Naan, chapattis and rice.
Ingredient:
1 10 oz frozen chopped Spinach pack or 2 pounds fresh chopped spinach
1 Pound boneless chicken thighs or Chicken breast
2 Medium Onions
1 Tablespoon minced garlic
2 Medium size ripe tomato or 2 tablespoons tomato sauce.
1 Medium green chili - chopped
2 Tablespoons plain yogurt (optional)
1 Tablespoon fresh grated ginger
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
2 Small Bay Leaves
3 Tablespoons vegetable oil
1 Tablespoon melted butter or Ghee
1 Teaspoon salt or to your taste
2 Tablespoons chopped coriander leaves
Cooking measurement conversion
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Directions:
1. Thaw the spinach. If using fresh spinach then wash and chop the spinach.
(I cooked frozen chopped Spinach)
2. Wash Chicken well. (If you do not want to wash Chicken then skip this
step)
3. Trim away excess fat and cut into one- inch pieces and place it in a bowl. (I
cooked boneless thighs because thigh meat stays soft after cooking and breast
meat becomes little hard. I also think it is easier to cut the chicken with scissor
then knife.)
1. Thaw the spinach. If using fresh spinach then wash and chop the spinach.
(I cooked frozen chopped Spinach)
2. Wash Chicken well. (If you do not want to wash Chicken then skip this
step)
3. Trim away excess fat and cut into one- inch pieces and place it in a bowl. (I
cooked boneless thighs because thigh meat stays soft after cooking and breast
meat becomes little hard. I also think it is easier to cut the chicken with scissor
then knife.)
4. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
be coarse.
5. On high heat add oil in a nonstick frying pan or heavy bottom stainless
steel pan. Add minced onion and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first few minutes keep the heat to
high so that all the onion water evaporates quickly.
steel pan. Add minced onion and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first few minutes keep the heat to
high so that all the onion water evaporates quickly.
6. While onion mixture cooks chop tomatoes and add them into the same food
chopper or blender and puree.
chopper or blender and puree.
7. Once all the water evaporated from the onions reduce the heat to medium and
fry for 8 to 10 minutes or until onions become light brown.
fry for 8 to 10 minutes or until onions become light brown.
8. Once onion become light brown add coriander powder, red chili powder,
turmeric powder and mix with fried onions and fry for few seconds.
turmeric powder and mix with fried onions and fry for few seconds.
9. Add tomato puree or tomato sauce and mix with fried onion and spices.
10. Add yogurt, mix everything together. With the tomatoes and yogurt onion
masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
11. Let the onion masala cook. Frequently keep stirring the onion masala, once
all the water evaporated and you see the oil in the pan that means onion masala
is done.
all the water evaporated and you see the oil in the pan that means onion masala
is done.
12. Now add thawed or chopped spinach and mix with onion masala.
13. Add salt and bay leaves and mix.
14. Add 1 cup of water mix them together.
15. Cover the pan and cook on medium heat for 15 to 20 minutes or until spinach
change its green color to yellowish green.
16. While cooking stir periodically so that onion masala mix with spinach all the
time.
change its green color to yellowish green.
16. While cooking stir periodically so that onion masala mix with spinach all the
time.
17. Spinach is cooked and it become yellowish green.
18. Now add chicken pieces add more water if required, cover the pan and
cook for about 10 minutes. (Chicken does not take long to cook and you do
not want to over cook the chicken),
cook for about 10 minutes. (Chicken does not take long to cook and you do
not want to over cook the chicken),
19. Chicken is cooked.
20. Check if Chicken is cooked.
21. Add grated ginger and chopped green chilies and mix.
22. Sprinkle garam masala and mix with the chicken and spinach and cook for
another 5 to 8 minutes. While cooking keep string periodically
another 5 to 8 minutes. While cooking keep string periodically
23. Once chicken and spinach is cooked and you have desired consistency add
1 tablespoon melted butter or ghee, mix and fry for 5 minutes. Spinach and
chicken should not be too watery it should have thick consistency. (If you wish
skip adding butter)
24. Once you have the desired taste and consistency turn the stove off.
25. When ready to serve remove bay leaf and transfer the curry in a serving dish
and garnish with coriander leaves.
1 tablespoon melted butter or ghee, mix and fry for 5 minutes. Spinach and
chicken should not be too watery it should have thick consistency. (If you wish
skip adding butter)
24. Once you have the desired taste and consistency turn the stove off.
25. When ready to serve remove bay leaf and transfer the curry in a serving dish
and garnish with coriander leaves.
Tips:
1. You can adjust the amount of Chicken and Spinach according to your taste or
preference.
2. One pound of fresh spinach will yield 10-12 cups of torn leaves, which will
cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves
yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package
(10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.
3. I use Red Kashmiri chili powder (Deggi Mirch) which is very mild and give
nice color to dish without much heat.
1. You can adjust the amount of Chicken and Spinach according to your taste or
preference.
2. One pound of fresh spinach will yield 10-12 cups of torn leaves, which will
cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves
yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package
(10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.
3. I use Red Kashmiri chili powder (Deggi Mirch) which is very mild and give
nice color to dish without much heat.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Chicken keema with spinach Spinach with mushroom
Beef keema with spinach Spinach with paneer (palak paneer)
Beef with spinach curry Spinach with aloo (Aloo palak )
Boiled white rice Chapatti (Pulkha or roti)
Chicken keema with spinach Spinach with mushroom
Beef keema with spinach Spinach with paneer (palak paneer)
Beef with spinach curry Spinach with aloo (Aloo palak )
Boiled white rice Chapatti (Pulkha or roti)
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