🌿 Emerald Spice Chicken Curry with Punjabi Vada Sliders

Ingredients

• 📝 Ingredients (Spinach Chicken Curry)
• 1 bunch spinach (washed)
• 5 –6 chicken pieces (with bone)
• 3 –4 onions (finely chopped)
• 1 1/2 cups fresh tomato puree
• 1 tbsp ginger-garlic paste
• 1 tbsp green chili sauce
• 4 tbsp oil
• 1 tsp cumin seeds
• 1 piece mace
• 1 cinnamon stick
• 3 –4 green cardamoms
• 1 tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tsp coriander-cumin powder
• Salt to taste
• 1 cup water
• 1/2 tsp garam masala powder
• 2 tbsp fresh coriander leaves (chopped) for garnish
• 2 –3 fresh tomatoes (pureed)
• 1 –2 onions (finely chopped)
• 1 –2 green chilies (finely chopped)
• 1 tbsp ginger garlic paste
• 1/2 tsp cumin seeds
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri chili powder
• 1/4 tsp coriander-cumin powder
• 1/2 tsp black pepper powder
• Salt to taste
• 11/2 tbsp fresh coriander leaves (chopped)
• 5 –6 boiled potatoes (mashed)
• 2 onions (finely chopped)
• 1 tbsp ginger garlic paste
• 1 tsp Kashmiri chili powder
• 1 tsp coriander-cumin powder
• 1/2 tsp chaat masala
• 1/2 tsp black pepper powder
• Salt to taste
• 1/2 tsp garam masala powder
• 2 tbsp fresh coriander leaves (chopped)
• Oil for deep frying
• 1/4 cup gram flour (besan)
• 1/2 tsp cumin seeds
• Salt to taste
• 1/4 tsp black pepper powder
• 1/4 tsp Kashmiri chili powder
• 1 pinch asafoetida (hing)
• Water (to make smooth batter)

Steps

1. Cook the spinach chicken curry, heat oil in a pan, add cumin seeds, mace, cinnamon, and cardamom. Let them release aroma, then sauté chopped onions until golden.Add ginger-garlic paste, cook briefly, then add tomato puree and cook until oil separates. Mix in turmeric, Kashmiri chili powder, coriander-cumin powder, salt, and green chili sauce.Add chicken& spinach puree cook for 8-10 mins and add water, mix, cover and cook on low heat until chicken is tender and curry thickens.Add garam masala.
2. Prepare sauce & vada patties:For sauce, heat oil, add cumin seeds, then sauté onions and green chilies. Add ginger-garlic paste, then tomato puree, spices, salt, and cook until thick and glossy. Finish with coriander leaves. For patties, mix mashed potatoes, onions, ginger-garlic paste, spices, salt, and coriander, garam masala powder, shape into patties. Prepare a medium-thick batter with gram flour, cumin seeds, spices, hing, salt, and water. Dip patties and deep fry until golden and crispy.
3. Assemble the sliders:Lightly toast buns. Spread mustard paste on one side and spiced tomato sauce on the other. Place hot vada patties inside, add extra sauce or onions if desired, cover, and serve warm with spinach chicken curry and fresh salad.