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