After discovering the glory and and authentic flavor that dried methi leaves can give to saag, I decided to make it again today. I got a bit too blender-happy, though, and ended up blending all of the spinach and mustard greens that I pressure cooked in the Instant Pot instead of half of it. When I put all the blended greens into a glass dish with the chicken on top, Chris remarked, “That looks like chicken in a spinach bath. That’s what I would say that is if you didn’t tell me it was supposed to be chicken saag!”

Well, maybe it is chicken in a spinach bath…. I’ll tweak my method next time so that we don’t have to rename the recipe. That’s what this is all about… testing recipes and iterating on them.