Hi peeps, after trying several recipies from well regarded curry books, i am massivly disapointed with the poor results and quality of the recipies. does anyone know how to make a really tasty sag aloo with plenty of sauce? i am guessing tumeric, galric ginger, some tomato pulp, onion seeds, onion , mustard seeds, cumin, lemon juice, chilly powder are all important. i will try the recipies on this site, but would be interested to hear from anyone who has cracked this recipe. cheers
DD
I've made Chilli Prawns SaAg Aloo and found it to be very good. The only change I've made, I've increased the Spinach to Potato ratio. I once tried adding a couple of Tablespoons of curry gravy to it, as it is very dry without. Unfortunately this didn't work very well.
I would also be interested in a Saag Aloo with more of a saucy texture.
I like BIR saag aloo as well. I often order it and it's defintely on my 'to do' list for the list of dishes I particularly want to recreate. I keep meaning to have a go, but I haven't yet got around to it. I gather they may use frozen spinach but I assume it's a certain mix of spices, garlic, ginger, etc which provides the distinctive and pleasant flavour. I thought that saag aloo was normally moist without actually being in a sauce. A dash of base sauce sounds like a good idea but, as always, all we really need is a proven recipe.
Old thread but I love saag aloo.
There is a recipe I have adapted here http://www.manjumalhi.co.uk/content/view/306/99/ (http://www.manjumalhi.co.uk/content/view/306/99/) which I follow more or less exactly and I find it delicious and very much like a BIR dish. I have even sold it to friends as part of a set meal when they want a BIR style takeaway at low cost.
As described the dish comes out quite dry, so I add a couple of chopped tomatoes after the spices have fried for a couple of minutes, and dont add the spinach until the potatoes are nearly cooked. I also add a small amount of fenugreek powder or leaves. The potatoes take an age to cook which means you have to be stirring almost continuously. I plan to experiment with parboiling them to reduce the cooking time but haven't got round to it yet.
I also use at least double the amount of potatoes, leaving the other ingedients the same.
Ironically this is now one dish I've really perfected UK style but am at odds with what they do here? I like it better here frankly. Perhaps I'll do a video on this since its much easier to see what is going on, and its more believable once you see it too.
Hi mikka. When you say you like it better here, where is that? Do you have a recipe and technique you can share? ;)
Across a big wide ocean ;D
Yup I will like I said in a video. I stil have to run up the content on my other vid too. :-\
Quote from: millsoni on March 09, 2010, 01:03 PM
Hi mikka. When you say you like it better here, where is that? Do you have a recipe and technique you can share? ;)