Murgh saag recipe?
- Chocolatechipkt Feb 16, 2008 12:03 PM
Does anyone have a good recipe for murgh saag they'd like to share? Thanks! :)
From the Indian Grocery Store Demystified:
"Saag Cooking Sauce: A thick, North Indian-style cooking sauce made from pureed spinach ... is used to make aloo palak ... Murgh shahi saag is boneless pieces of chicken cooked in the sauce with tomatoes .... Look for Pataks brand..."
Occasionally I use Trader Joes version with extra chopped spinach (also TJ) to make an easy chicken dish.
lamb with spinach - palak gosht
1 1/2 lb lamb
1/4 x 1/2 inch pc fresh ginger
2 big cloves garlic
1/2 c plain yoghurt
1/4 tspn cumin powder
7 oz spinach fresh or frozen pureed spinach
1/4 cup oil
1 cinnamon or bay leaf
1 black cardamom
1 lg onion chopped
1 tspn coriander powder
1/2 tspn cumin powder
2 med tomatoes choped
1 tblspn tomato paste
1 tspn salt
little nutmeg powder
knob of butter (optional)
soak lamb in warm water 15 mins.
puree ginger, garlic, green chilly to taste in a blender. whisk yoghurt and add to puree with 1/4 tspn of cumin powder; marinate the lamb in this mixture for minimum 1 hr, longer if possible.
meanwhile blanch spinach in boiling water with a little salt, drain and puree.
heat the oil, temper with cinnamon or bay leaf, cardamom and cloves. add the onions and fry over moderate heat for 15 mins.
add the coriander, cumin powders and a little water allowing the spices to become fragrant.
add the meat and its marinade, stir well and cook over moderate heat for 10 mins until yoghurt is absorbed. saute meat, stirring continuously and then add tomatoes and paste and cook for a couple more minutes. add 1 1/4 cups hot water and 3/4 tspn salt and cover with a lid and leave on simmer until meat is done. when meat is almost tender, add the pureed spinach, taste for salt and mix well. cook 5 mins uncovered.
to serve, sprinkle nutmeg powder on dish and add knob of butter if desired. enjoy !
foodwich, but that recipe is way low on spinach. 7 oz. for 1 1/2 # lamb? have you tried it with this ratio? maybe re-check your recipe?
btw, i think this julie sahni fn recipe is really off on spinach... other stuff looks ok....
7 oz of spinach, especially if frozen, doesn't sound off, especially when you consider the onion and tomato in the recipe.
I just made a 'blend' of all these recipes using some left over roast lamb, half a bag of frozen spinach, one medium potato (a palak aloo touch). The dominant seasonings were several tablespoons of 'Balti curry paste', and garam masala toward the end. The Balti paste had roughly the same spices as most of these recipes. Even with the cooked lamb, I ended up cooking it at least a hour. The result, while not particularly spicy, was well flavored and rich.
In paalak gosht there meat shouldn't really be drowning in spinach. it doesn't look like saag paneer in a restaurant. It should be coated in spinach and the spinach should make a thick clumpy gravy around it. I think that amount of 7 oz. spinach would achieve the correct effect, making the meat the star. You could however use more spinach just for your personal taste.
btw tried yet another lamb recipe fm the same book and it was very good. this one was for lamb shanks so i would give the abv recipe a try the way it is and let me know. i think it will be fine the way i have described it and as someone pointed out i did omit the green chillies. its one or 2 depending on degree of hotness desired.
listing of some indian food blogs
and just to clarify: "saag" is a spinach and mustard greens combo
"palak" is spinach alone
you'll also enjoy this thread and its video links -- useful!
saag means generic leafy greens.
sarson ka saag= mustard greens
u could also use other types of greens like mooli ke patte (the leaves of daikon radish)
here is a recipe for paalak murghi. the end result will be the spinach makes a wet gravy clinging to the chicken pieces, not drowning the chicken in spinach:
2 tbs oil
1 skinless, bone-in chicken cut into medium pieces
2 tomatoes chopped
1 onion finely sliced
5 cloves garlic crushed into a paste
1 inch piece ginger crushed into a paste
1/2 tsp cumin seeds
3-4 dried red chilies whole
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 heaping tsp cumin powder
1 tsp coriander powder
1 cup frozen chopped spinach
1 tsp salt or more to taste
* if you don't have these all these spices at home and want to keep it simple, you could substitute all the powdered spices for some kind of curry powder that you like. use 1 1/2 to 2 tbs of the curry powder if so.
heat oil, brown chicken pieces on high heat and remove from oil. set aside. heat oil again, add in the whole cumin and dried red chilies, then after about 30 seconds, the onions and sautee stirring frequently on high heat until they start to brown a bit and get soft (7 minutes or so). Add in garlic and ginger, stir for minute till garlic looks cooked, toss in all the rest of the spices, then after 30 seconds, add in the tomatoes and salt. Keep stirring on high heat for about 5 minutes and allow the tomatoes to melt down a bit. Then add the spinach back in and when it is no longer in frozen chunks, add the chicken back in. Allow to bubble up once, then lower heat and cover. Keep covered for about 25 minutes on very low flame, stirring occasionally. It is done when the chicken is cooked and the oil separates from the gravy. Don't add water, some liquid should come out of the chicken and the frozen spinack. Garnish with fresh chopped cilantro. Serve with basmati rice or some type of flat bread, plus plain Greek yoghurt on the side.
The recipe in '1000 Indian Recipes' is pretty simple for Chicken Palak
ghee, 2 onions, 5 cloves garlic (fry till soft)
2 cloves, 1tsp ground coriander, 2 tomatoes, 1lb spinach, s&p (5min)
1 chicken (45min)