Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups chopped spinach
- 1 cup chopped mustard greens
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons ghee
- Salt to taste
- Water as needed
Special equipment needed:
- Pressure cooker or large pot
Step-by-step instructions:
1. In a pressure cooker or large pot, heat ghee over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger and garlic paste and cook for 1-2 minutes.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Add chicken pieces and mix until they are coated with the masala.
8. Add chopped spinach and mustard greens. Mix well.
9. Add enough water to cover the chicken and greens.
10. Close the pressure cooker lid and cook for 3-4 whistles or until the chicken is cooked through.
11. Let the pressure release naturally.
12. Open the lid and check the consistency of the saag. If it is too thin, cook for a few more minutes until it thickens.
13. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with lamb or goat meat.
- Mustard greens can be substituted with kale or collard greens.
- Ghee can be substituted with oil or butter.
Variations:
- Add a dollop of cream or yogurt on top of the saag for a creamy texture.
- Add a pinch of garam masala for extra flavor.
- Add chopped green chilies for a spicy kick.
Tips and tricks:
- Use fresh greens for the best flavor.
- Adjust the amount of water according to the desired consistency of the saag.
- Use bone-in chicken for a more flavorful saag.
Storage instructions:
Store leftover saag in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the saag in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the saag in a bowl with rice or roti on the side.
Garnishes:
Garnish with chopped cilantro or a sprinkle of garam masala.
Pairings:
Pair with rice or roti.
Suggested side dishes:
Serve with raita or a side salad.
Troubleshooting advice:
- If the saag is too thin, cook for a few more minutes until it thickens.
- If the saag is too thick, add more water and cook until it reaches the desired consistency.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover saag in the refrigerator and consume within 3 days.
Food history:
Marghi Ka Saag is a traditional dish from the Indian subcontinent, particularly popular in the Punjab region.
Flavor profiles:
Marghi Ka Saag is a spicy and flavorful dish with a hint of bitterness from the mustard greens.
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian