This is the meal I want on my death bed. Palak or Saag in Hindi means Spinach and there is a place back home that makes the best Palak Panner (Indian cheese). This is a traditional North Indian dish and every family has there own variation—like any traditional dish. My mother has her own take on it (maybe I will try it soon) but this is a recipe from Madhur Jaffery. It tastes really good—it is a little involved, but is vary flavorful and please don’t be afraid, you can completely control the spice level according to your families’ taste. So here we go !
1lb of chicken cut into pieces
2 chopped tomatoes
16 oz of drained, chopped, frozen spinach
1 medium onion sliced
2 chopped onions
2” piece of ginger
4 garlic cloves
Seasoning the oil:
2-3 Tbsp of vegetable oil
5 cardamom pods
1 cinnamon stick
2 tsp coriander
1 tsp cumin
½ tsp cayenne pepper
6 tbsp of plain yogurt
Salt to season.
Heat a 1tbsp of oil in a pot and fry sliced onions till golden and set aside.
In the meantime blend onions, ginger and garlic.
In the same pot where you fried the onion, add the remaining oil and the whole cardamom pods and cinnamon stick.
Add the blended onion mixture and sauté till the raw smell in gone and the paste turns pale brown.
Add cumin, coriander and cayenne and sauté till golden brown.
Next add the yogurt, 1 Tbsp at a time and slowly stir the mixture till all the yogurt is added the sauce come together .
Next add the tomatoes, spinach, chicken.
Season with salt and cover with water and allow to simmer on medium heat for 30 mins till the water evaporates and the sauce thickens.
Serve piping hot with flatbread or basmati rice !