Saagwalla Dhall Recipes

HOW TO MAKE BRITISH INDIAN RESTAURANT STYLE CHICKEN SAAGWALA

Steps:

• Start with the spinach. In a food processor, blend the fresh spinach, green chillies and lemon juice together with just enough water or stock from your pre-cooked chicken so that it blends to a smooth paste. Set aside.
• Now heat the ghee or oil in a wok or large frying pan.
• Pour in the ginger and garlic pastes and fry for about 30 seconds.
• Add the cumin, coriander powder and chilli powder and stir to combine.
• When the spices begin to fill the room with their magnificent aroma, pour in the hot curry sauce and chicken pieces. Always add the curry sauce hot.
• Allow this to cook for about three to five minutes until the chicken is warmed through and the curry sauce is bubbling nicely.
• Now pour in the spinach mixture and stir it in. The red and bright green colours will look amazing together as the spinach and curry sauce blend.
• Cook for about another two minutes.
• Season with salt and pepper to taste and then check for seasoning. Sprinkle with the chopped coriander and garam masala and serve with white rice or naans.

SAAGWALLA DHAL

Steps:

• Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
• Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
• Add the turmeric and garam masala, stir well.
• Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
• Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
• Defrost the spinach.
• Heat the oil over medium heat and fry the mustard seeds till they start to pop.
• Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes.
• Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
• Serve.

SAAGWALLA DHALL

Steps:

• Melt the ghee in a large pan and fry the onions,green chilli and cinnamon till the onions are lightly browned.
• Add the turmeric and garam masala, stir and add the lentils, chilli powder and salt.
• Add the cumin and tomato and cook for 5 minutes.
• Add just enough water to prevent the lentils sticking to the pan. Cook for 5 minutes.
• In a small pan heat the oil and fry the mustard seeds and garlic for 2 minutes.
• Add the spinach and dried red chillies cover the pan and cook for 3 minutes
• Mix the spinach with the dhall and serve.
• This dish freezes well in you have any left over.

LAMB SAAG

Steps:

• Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
• Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
• Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
• Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
• Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
• Scatter over the coriander. Serve with naan or rice.

TARKA DHALL

Steps:

• Wash lentils till the water runs clear.
• Drain the lentils.
• Place lentils in pan with the water, salt, turmeric, onion, garlic and chillis.
• Cook till the lentils are soft and sloppy.
• Heat the oil in a separate pan, fry the cumin seeds till they start to pop, add the garlic and cook 30 seconds.
• Serve the lentils with the fried garlic and cumin seeds poured over them.