Remove chicken skin and cut chicken into bite sized pieces. Cut onion
and garlic. Cut tomatoes into chunks. Cut one slice of ginger into
small pieces, another into thin slices. Chop the spinach. Blanch in
salted water then drain in a strainer, cool down with water, then
blend in a blender.
In a thick pot add the vegetable oil and heat on medium heat, roast
the cumin.
Once the cumin is fragrant, add the shredded ginger and garlic and
stir fry until the color starts to change then add the sliced onion,
turn up the heat slightly and stir fry until the color of the onion
changes.
Add the tomato slices and cook until they lose form then turn the
heat to low, add the spices and 1tsp salt and slowly turn for 20 to
30 seconds.
Add the chicken and stir fry on medium heat until it browns, then add
the water and turn the heat to high until it boils. Put on the lid
and turn to low heat and cook for 10 minutes, stirring occasionally.
Add the blended spinach, cream and heat to a boil on high. Then add a
little salt to flavor. Serve in a bowl with ginger slices on top.
Note:
Saag means any greens, not necessarily spinach. Palak means spinach.
A dish named Saag may substitue a cheaper ingredient, such as mustard
greens.
