Sarso Ka Saag Murgh
Sarson ka saag Murgh is one of the delicious North Indian dish, Its wonderful blend of Mustard leaves and spinach cooked in ghee and tempered with loads of garlic, Serve this tasty dish with Naan, Chapatti and Rice. Learn to make this yummy restaurant style Sarson ka saag Murgh/Chicken curry at home with chef Harpal Singh Sokhi.
Ingredient Quantity
Chicken On Bone 500 Gms.
Sarso leaves 2 bunch
Spinach leaves 2 bunch
Ghee 3-4 tbsp
Cumin seeds 1 tsp
Garlic chopped 1½ tbsp
Ginger chopped 1 tbsp
Green chilli chopped 3-4 no.
Onion Chopped 2 no. (Large)
Tomato chopped 3 no. (Large)
Salt to taste
Coriander Powder 2 Tbsp
Turmeric powder ½ Tsp
Red Chilli Powder 1 Tsp
Cumin powder ½ tsp
Garam Masala 1 Tsp
Kasoori methi 1 tbsp
Ginger julienne 1 inch
Green chilli slit 2-3 no.
Lemon juice ¼ no.
Coriander leaves for garnish
Method:
1. Roughly cut the sarso and spinach leaves and keep it aside.
2. Heat water in a pan, when water is boil add sarso and spinach leaves and cook them for
1 min. remove in cold water.
3. Take a Blending jar, Squeeze the spinach and sarso leaves, add little water and bland
coarsely. Keep it aside.
4. Heat ghee in pan; add cumin seeds and sauté till cumin splutter.
5. Add chopped garlic, ginger and green chillies, mix well and sauté for 1 min.
6. Add chopped onion, mix well and sauté for 6-8 min. or till onions are brown in color.
7. Add chopped tomatoes, mix well and sauté for 1 min.
8. Add salt, coriander powder, turmeric powder, red chilli powder, cumin powder and
garam masala, mix well and sauté for 3-4 min.
9. Add chicken, mix well and sauté for 15 min.
10. Add grinded spinach and sarso, mix well and sauté for 15 min.
11. Add kasoori methi, half of the ginger julienne, green chilli slit and lemon juice, mix well
and sauté for 1 min.
12. Switch of the flame, remove in a serving plate, garnish with ginger julienne and green
chilli slit and coriander leaves and serve hot.
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