Chicken saag

Method

1. 1 Blanch the spinach for 60 seconds, then immediately immerse it in ice water to help the sauce retain its deep green color.
2. 2 Blend the cabbage and green peppers into a purée, but do not blend for more than 20 seconds.
3. 3 Sauté the cumin, then add the onions and sauté for 12 minutes, then add the ginger and tomatoes.
4. 4 Add the chicken and stir-fry for 8 minutes, then pour in some water and cook for 20 minutes until the meat is tender.
5. 5 Add the cabbage purée only during the last 5 minutes; cooking it longer will cause the sauce to turn brown and lose its color.
6. 6 Mix the fresh cream in the oven, then sprinkle with garam masala.

With an appliance

• Pressure cooker 43 min

  Change step 4: after stirring the chicken for 8 minutes, add a little water, then cook under high pressure for 8 minutes and release naturally for 5 minutes; this reduces cooking time by about 7 minutes compared to the usual 20 minutes, resulting in evenly tender meat without the need to watch the broth dry. The kale purée in step 5 should still be added only after opening the lid and cooked for 5 minutes to retain its green color.