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!
- 3-4 tablespoons oil e.g. soy, canola
- 2 onions sliced
- 1 tablespoon ground cumin
- 1-2 teaspoons ground chilli
- ¼ teaspoon ground cloves
- ½ teaspoon ground turmeric
- 3 cloves garlic minced
- 2 inches ginger grated
- 300 g spinach leaves chopped
- 1 large green chilli chopped
- 400 g crushed tomatoes canned
- 800 g chicken thighs skinless and boneless, cut into large chunks
- 1 lemon juiced
- 2 tablespoons cream or coconut cream optional
- 2-4 naan bread 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.
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!