Haryanvi Saag Gosht Recipe – A Traditional Feast of Haryana
Introduction
Haryanvi Saag Gosht is a hearty, soul-satisfying dish that brings the rich culinary tradition of Haryana straight to your dining table. Known for its wholesome, earthy flavors, this recipe combines tender chicken pieces cooked in a vibrant blend of spices, spinach, and a medley of other ingredients. This dish is typically enjoyed as part of a family meal, best served with Tawa Paratha and Jeera Rice. If you’re craving a flavorful, high-protein non-vegetarian dish that packs a punch, Haryanvi Saag Gosht will undoubtedly become a staple in your kitchen.
Whether you’re hosting a dinner party or preparing a satisfying weeknight meal, this dish is perfect for any occasion. Let’s dive into the details of this traditional Haryanvi recipe.
Ingredients for Haryanvi Saag Gosht
| Ingredient | Quantity |
|---|---|
| Chicken | 500 grams |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 2 pieces |
| Onions (chopped) | 2 cups |
| Tomatoes (chopped) | 1 cup |
| Green Chillies | 2 pieces |
| Garlic (minced) | 6 cloves |
| Ginger (minced) | 1 inch piece |
| Turmeric powder (Haldi) | 2 teaspoons |
| Red Chilli powder | 1-1/2 teaspoons |
| Coriander powder (Dhania) | 1 tablespoon |
| Cumin powder (Jeera) | 1 tablespoon |
| Spinach | 2 cups |
| Salt | To taste |
| Sunflower Oil | As required |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4 servings
Cuisine
- Cuisine: Haryana (Indian)
- Course: Dinner
- Diet: High Protein, Non-Vegetarian
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~350 kcal |
| Protein | ~35g |
| Carbohydrates | ~15g |
| Fat | ~20g |
| Fiber | ~4g |
| Sodium | ~250mg |
Instructions for Making Haryanvi Saag Gosht
Step 1: Prepare the Ingredients
- Grind the base paste: Begin by grinding the onions, dry red chilies, green chilies, garlic, and ginger together in a blender to create a smooth, aromatic paste. Set this aside for later.
- Blanch and grind the spinach: Take the spinach leaves, blanch them in hot water for a minute, then grind them into a fine paste. This helps preserve the color and flavor of the spinach, which will meld beautifully with the spices.
Step 2: Cooking the Chicken
- Heat the oil: In a large pan or kadhai, heat sunflower oil over medium heat. Add the mustard seeds to the oil. Allow them to crackle for a few seconds.
- Add cumin seeds: Once the mustard seeds begin to crackle, add cumin seeds (jeera). Let them splutter for a moment, releasing their earthy aroma.
- Sauté the spice paste: Add the prepared onion, garlic, ginger, and chili paste to the pan. Stir it well and cook for about 5 minutes, allowing the spices to blend and the raw aroma to fade.
Step 3: Adding Spices and Chicken
- Add the dry spices: Now, it’s time to add the dry spices—coriander powder (dhania), cumin powder (jeera), turmeric powder (haldi), and red chili powder to the pan. Stir well to coat the paste evenly with the spices.
- Cook the chicken: Add the chicken pieces and mix thoroughly, ensuring that the chicken is well-coated with the spice mixture. Cook for 4-5 minutes, allowing the chicken to sear and lock in the flavors.
Step 4: Add Tomatoes and Spinach Paste
- Incorporate tomatoes: Add the chopped tomatoes to the pan and stir them in. Let them cook down for about 3-4 minutes until they soften and release their juices.
- Add spinach paste: Add the spinach paste to the pan, stirring well. Allow the mixture to cook for a further 5-6 minutes until the oil begins to separate from the spices, indicating that the curry is cooking down nicely.
Step 5: Simmer the Curry
- Add water and cook: Pour in a small amount of water (about 1 cup or as required) and stir the mixture. Cover the pan and let the curry simmer for about 20-25 minutes, or until the chicken becomes tender and fully cooked.
- Adjust seasoning: Taste the curry and adjust the seasoning, adding more salt if needed.
Step 6: Serve
Once the chicken is tender and the flavors have melded together, serve the Haryanvi Saag Gosht hot, garnished with fresh coriander leaves if desired.
Pairing Suggestions:
For a truly authentic Haryanvi meal, serve the Saag Gosht alongside Tawa Paratha (flatbread cooked on a tawa) and Jeera Rice (cumin rice). This will complete the traditional experience, offering a balance of rich, flavorful meat and soft, aromatic sides.
Tips for Perfecting Haryanvi Saag Gosht
- Blanching spinach: Blanching the spinach helps preserve its vibrant green color, which contributes to the dish’s visual appeal.
- Spice adjustments: Depending on your spice tolerance, you can increase or decrease the amount of green chilies and red chili powder. For a milder version, you can skip the green chilies altogether.
- Tender chicken: Ensure that you cook the chicken at a simmer to allow the flavors to fully penetrate the meat and make it tender.
- Consistency: If you prefer a thicker gravy, cook it uncovered for a few minutes after the chicken is done, allowing the excess liquid to evaporate.
Conclusion
Haryanvi Saag Gosht is more than just a meal; it’s an experience. The tender chicken infused with aromatic spices, combined with the earthy goodness of spinach, offers a true taste of Haryana’s rich culinary traditions. Whether you’re cooking for a family dinner or impressing guests with your cooking skills, this recipe is sure to satisfy. Paired with Tawa Paratha and Jeera Rice, it makes for a fulfilling, nutritious meal that brings comfort and joy to your table.
Enjoy your flavorful Haryanvi feast, and don’t forget to share your experience with others who would love to explore this delicious recipe!
