Every Indian restaurant has a version of saagwala – it’s generally one of the healthier options as it has little to no cream, and plenty of spinach!
Don’t be alarmed at what seems like a mountain of spinach in the beginning – it all wilts down to create a rich, tasty saagwala curry. One serving of this will probably give you more greens than most people would have in a whole week!
- oil (e.g. soy, canola) 3-4 tablespoons
- onions 2, sliced
- ground cumin 1 tablespoon
- ground chilli 1-2 teaspoons
- ground cloves ¼ teaspoon
- ground turmeric ½ teaspoon
- garlic 3 cloves, minced
- ginger 2 inches, grated
- spinach leaves 300g, chopped
- green chilli 1 large, chopped
- crushed tomatoes 1 x 400g can
- chicken thighs 800g skinless and boneless, cut into large chunks
- lemon juice of 1
- cream or coconut cream 2 tablespoons (optional)
- naan bread 2-4 (or rice for GF)
- raita* (optional)
- Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
- Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.
- Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
- Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
- Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.
- *To make the raita, mix 3 chopped tomatoes with ½ chopped telegraph cucumber (seeds removed), ½ small finely chopped red onion, a handful of chopped mint leaves, and 1 cup natural unsweetened yoghurt.