Chicken saagwala - Eat Well Recipe - NZ Herald (2024)

FAQs

What is the difference between saag and saagwala? ›

A spinach or mustard-leaf based dish eaten in South Asia, often with naan bread or rice. On some menus, saag is called 'saagwala'. Saag is often served as part of a Saag Aloo dish, which is potatoes dipped in spinach curry.

Key ingredients in chicken saagwala, a light curry dish common in northern Indian cooking, include a light sauce made flavorful with turmeric, cinnamon, garam masala, and fresh spinach with lightly browned pan-fried chicken. It is one of the healthier dishes on the menu at many Indian restaurants.

Every Indian restaurant has a version of saagwala – it's generally one of the healthier options as it has little to no cream, and plenty of spinach!

The main differences come down to the greens used and dairy additions. Calories and Fat: Palak Paneer often has more calories and fat due to cream or yogurt, making it richer. Saag Paneer might be leaner, especially if it skips the cream. Protein: Paneer brings plenty of protein to both dishes, great for vegetarians.

A lot of restaurants outside India use the terms Palak chicken & Saag Chicken/ chicken saagwala interchangeably and serve one for the other, same like Palak Paneer & Saag Paneer. That's because “Saag” means any leafy greens.

There could be a few different reasons why it has the taste it does. You might have burnt the garlic & ginger you added. You could have burned the onions. A combination of all of the above.

Paye/kharoray (made from legs and joints of cow, goat, buffalo or sheep), pulao, saag (mustard leaves), makai roti (maizeflour tortilla) and murgh cholay (chicken and chickpeas slow-cooked) are considered authentic Punjabi specialties in Pakistani cuisines.

Sarson da saag, also known as Sarsa da saag is a dish of mustard greens cooked with spices. It originated in the north of the Indian subcontinent and is popular throughout the region.

Chaulai also known as Lal Saag is known as Amaranth greens in English. This nutritious saag is rich in vitamins, minerals and antioxidants. These can be used as sabzis, stir fry and parathas.

Scientifically known as Enhydra Fluctuans, which helps in reducing acidity, heartburn, inflammation, indigestion and improves gut health. Apart from that, consuming this saag recipe is also good for relaxing the muscles, inducing sleep and its antimicrobial properties cure infections and diarrhea.

What's the healthiest Indian food? ›

Choose Grilled or Tandoori Dishes

Popular choices include Tandoori Chicken or Tandoori Paneer (cottage cheese). These dishes are not only lower in calories and saturated fats compared to their fried counterparts but also retain the essence of Indian flavors.

In Hindi, the vegetable Spinach is known as saag. It is also known as sag or saga. Saag can also be prepared with other South Asian Leafy Vegetables, like, collard greens, basella, and sometimes also with broccoli.

In winters, saags of Channa/Cholia (chickpea leaves), Sarson (mustard), Methi (fenugreek), Palak (spinach), Bathua (chenopodium) are commonly cooked in Haryanvi households. These saags are mainly eaten with millet breads like Makki ki roti & Bajra ki roti, smeared with ghee or butter.

An Indian curry made with spinach and lamb or mutton.

Xian Cai also known as Chinese Spinach or Amaranth is another leafy green vegetable commonly cooked stir-fried with garlic and salt, similar to how you cook Spinach.