Weekend dinner blues? Try this South Asian treat!

CHICKEN SAAG RECIPE

This is a popular Pakistani/Indian chicken and spinach dish, which you can substitute aloo (potato) for the chicken if you’re in a veggie mood!!!  I adapted this recipe from page 446 of “Chicken, over 400 fabulous recipes for all occasions” and my own experience in cooking this type of food.

Ingredients

1 lb chicken breast, cut to 2-inch pieces OR 1-2 large russet potatoes, cut into large cubes

1 lb (16 oz) packet of frozen, chopped spinach

1-2 plum tomatoes, small chopped, or halved and thinly sliced

1 medium onion, halved and thinly sliced

3 tbsp of unsweetened butter

2 tbsp ginger garlic paste (or you can make it fresh yourself)

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp salt

1/2 tbsp black pepper

1/2 tbsp red pepper

1/4 tbsp tumeric

1/2 cup whipped plain yogurt

Directions

Be sure the chicken (if using) and spinach is/are thawed.  Melt 1.5 tbsp butter in a pan, then sautee onion until slightly brown.  Add tomato and cook until soft.  Add ginger garlic.  Add spinach and spices (you can adjust the red pepper according to your personal preference), cooking for 5-10 minutes.  CAREFULLY blend the contents of the pan in a blender until pureed (this is for a nice, smooth texture).  Return to pan, then add yogurt one spoon at a time, stirring in between each.  Next add chicken or potato according to your preference.  Cook until chicken or potato is done to your liking.  The final step is to add the last 1.5 tbsp of butter, stirring it in (this is optional, but adds a good flavor to the dish).  For a healthier option, you can simply sautee the onions in olive oil and skip the butter altogether (but really, who wants to do that?!!!).  Serve with hot naan, paratha, or even whatever tortilla you have available, and enjoy!!!