Chicken saagwala

Method

1. 1 Blanch the spinach for 45 seconds, then soak it in ice water and blend it; the ice water helps prevent the green sauce from turning brown.
2. 2 Sauté cumin seeds, onions, and ginger for 8 minutes, then add tomatoes and cook for 6 minutes.
3. 3 Add the chicken and stir-fry for 8 minutes until browned, then add 120 ml of water and cover for 15 minutes.
4. 4 Pour in the cabbage sauce and simmer for exactly 5 minutes; cooking the cabbage for too long will cause it to lose its color and turn bitter.
5. 5 Crush the dried fenugreek leaves, pour in the fresh cream, sprinkle with garam masala, and turn off the heat.

With an appliance

• Pressure cooker 45 min

  Replace step 3: after stir-frying the chicken, add 120 ml of water and cook under high pressure for 5 minutes, then quickly release the pressure; open the lid and add the cabbage sauce from step 4, cook for exactly 5 minutes to prevent the cabbage from losing its color.