Thread by @amitmehra

#DinsTonight Wazir-e-Hindustan is making Saag 🥬 🍖 Meat tonight. Stage 1: fry thinly sliced onions, bay leaf and marinated meat (salt, chillies, garam masala, cumin & coriander powder, ginger garlic paste, fresh lemon juice) #FoodieTwitter @TheSlowFireChef

#DinsTonight cooking Saag meat 🥬 🍖 Stage 2: add tomato 🍅 purée and continue frying till oil separates. Don’t forget to cover the lid during each step to use the steam & heat generated to cook the meat on slow fire. No pressure cooker. #FoodieTwitter @TheSlowFireChef

#DinsTonight Cooking Saag Meat 🥬 🍖 Stage 3: boil spinach Saag with some garlic & purée it. Then add it to the meat and cook it on slow fire till nicely fried. Don’t lose patience at this stage. Well done Saag is key. #FoodieTwitter @TheSlowFireChef

#DinsTonight Cooking Saag Meat 🥬🍖 Notice the change of colour of Saag in this video compared to last video tweet. This is how well done it needs to be. The excess oil is fat of the meat due to slow fire cooking. This adds flavour. #FoodieTwitter @TheSlowFireChef

#DinsTonight Cooking Saag Meat 🥬🍖 Stage 4: Once Saag is nicely fried and meat is cooked, add a little sugar & stir. Then add a little dairy cream (optional) and you are done, ready to serve. #FoodieTwitter @TheSlowFireChef

#DinsTonight Saag meat goes well with rotis, rice or sinful lachha parathas. I am serving it with rotis, radish & onions. Whiskey or red wine pairs well with it. #FoodieTwitter @TheSlowFireChef