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British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: jamieb728 on September 15, 2010, 04:18 PM

Title: purred spinach
Post by: jamieb728 on September 15, 2010, 04:18 PM

Hi
Has anyone tried making saag aloo with tinned purred spinach I'm thinking of making some at the weekend i have seen the tinned stuff in my Asian shop just wondering if it's worth sticking a few tins in the cupboard.

cheers
Jamie

Title: Re: purred spinach
Post by: commis on September 15, 2010, 04:29 PM

Hi

Sorry not for curry but was introduced to frozen many years ago by a friend, who would recommend the tinned as better used as a door stop!

Regards 

Title: Re: purred spinach
Post by: Curry Barking Mad on September 15, 2010, 05:27 PM

I totally agree, tinned is vile stuff IMO,
the frozen is far superior,
Mick

Title: Re: purred spinach
Post by: jamieb728 on September 15, 2010, 05:39 PM

Hi
Cheers for the advise i'll go with fresh or frozen i think i suppose having a bag of frozen in the freezer is just as convenient as having tinned anyway

cheers

Jamie

Title: Re: purred spinach
Post by: haldi on September 15, 2010, 08:54 PM

fresh or frozen is way better
But I know two places that use canned spinach
I've seen it used for sag aloo and also in chicken curries too
If you're going to use fresh, it's probably best to blanch and drain it first
That will give you a better idea of how much spinach you have actually got, and make it easier to fit in the pan!!