| • | Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute until a light brown.
|
| • | Add onions and saute until soft.
|
| • | Add the chicken all over high heat up and turn about until opaque.
|
| • | Lower the heat up and allow it cook, stirring a few times, until tender.
|
| • | Add tomato puree and stir fry until plump separates.
|
| • | Add the salt, garam spices and the reddish pepper and stir until well mixed.
|
| • | Add spinach and saute for 2-3 minutes.
|
| • | Turn about a few times and serve up red-hot garnisheed with the cream.
|
| • | Chicken Saagwala is ready.
|
