I love Indian food and in particular a dish I used to get when I lived in NY called chicken saag palakwala. Needless to say it was chicken with a creamy spinach sauce, but the chicken was tandoori. Is that the "palakwala" part? Also, I would love to make this at home, but as I've seen from the previous recipes, there are so many steps and so many ingredients when you make it from scratch. Is there a shortcut that's palatable? Thanks in advance.
bulldog, looks really good. thanks for the link! i've bookmarked it under my "indian food meta portals". ;-)
thanks, lucky fatima, yes, saag is leafy greens. aren't they typically spinach and mustard? those daikon greens you mention are amazing. http://kimoto.cc/ykk/miura-daikon-far...
are they sweet, bitter? i've not seen them in person. what other greens might be used in saag?
bulldog and lucky fatima -- anyone? -- if you know, why is the term "saag" used so loosely (and inaccurately) -- even on indian food sites?
I have a lot of sites which I bookmarked during my search.
I basically googled and found these sites. The blogs have links to other blogs which I followed and came up the above list. I have links to many more(about 30-40) by the above method.
Hope this helps you.
Some sites for reference
Regarding the blogs the most popular seems to be nandyala.org. It has the most links to other blogs.
For forums another subcontinent and mamtas kitchen seem good.
hmmm, i am pretty sure saag just means general greens and paalak saag is spinach and sarson ka saag is Mustard greens. I am a speaker of Urdu/Hindi. Maybe on those sites they are just trying to be simple cuz there are actually loads of types of saag/greens. like in any recipe you could use whatever green alone or with a meat or mix the greens with other veggies or daal. you could even chop them up and add them with a meat or lentil or potato to make a cutlet/kabaab. you could use methi (fenugreek leaves), dill (soya), or kalmi saag---sorry I dunno the English name, but I know Chinese people eat this, too. It looks like a long green leaf with a long stem...i know it is available in the USA cuz I have seen it at Asian markets. Hmmm, also khatta saag, dunno the English name, some sour green that looks like a wrinkled spinach. If I think of some more I will add them later- since u seem interested.
mooli ke patte (daikon greens) are fabulous, very earthy, slightly bitter, tangy, they are great cooked alone or you could cut the radish into cubes and cook them inside the chopped leaves (this is also done with sarson ka saag with radish)...okay I am getting really hungry now and I know what I'll be making sometime this week.
wow, when i googled kalmi saag (which, by the way is water spinach http://www.jref.com/forum/archive/index.php/t-15053.html ), i got a wiki article on traditional cuisines of jharkhand, a state in india's east (carved from bihar state in 2000)
just look at this list of saags listed!
Munga saag - Moringa oleifera
and apparently in hindi, spinach is "palak" but in bengali is "palong saag". this from a super helpful translator and glossary of indian food ingredients: http://www.indichef.com/glossary.asp
ooooh, oooh, another great(er) glossary: http://www.spicesofindia.co.uk/acatalog/Glossary-of-Indian-Food-Terms-J-L.html
this one told me that khatta saag is indian sorrel!
and from a veg indian site, this taro root picture and taro root curry recipes that look tasty (along with a right tasty looking chapathi recipe):
so many greens, so little time. much....more....research....to....do
thanks much bulldog and lucky fatima!
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.
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.
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.