Sag Aloo - Recipe Request

[geoffo]

Hi Folks,

Does anybody have a tried & tested recipe for sag (saag) aloo?
I think I've tried most of the internet recipes (and from some books) but none seem to
match what I get from a restaurant.
Maybe it's another elusive secret.
But if anybody has one or can be bothered to even give some pointers
I'd be VERY grateful

Many Thanks
Geoffo

[pete]

Hi Folks,
Does anybody have a tried & tested recipe for sag (saag) aloo?
I think I've tried most of the internet recipes (and from some books) but none seem to
match what I get from a restaurant.
Maybe it's another elusive secret.
But if anybody has one or can be bothered to even give some pointers
I'd be VERY grateful
Many Thanks
Geoffo

I think if you use this recipe (taken from Grimmo's Bengal Cuisine demo)
and added precooked potato with the spinach, you would have it

Next up was Sag Baji. All the following cooked in? 8 inch pans.

I DSP of chopped garlic (not chopped as fine as you might think it would need to be).
4 DSP of veg oil
2 DSP onion
? TSP of salt
A pinch of dried fenugreek
1 TSP tumeric
5 DSP spinach (cooked and dried).

All cooked on high heat, stirred and shaken vigourously for a minute or so.

Then 1 Ladle of curry gravy
1 TSP fresh coriander
1 TSP quartered toms

Simmer for 2 mins. The taken off heat.

[geoffo]

Thanks pete
I'll give that a try

[tonymexico]

 This is the best sag aloo recipe I have tried to date and is as good as any I have had from any restaurant.

Base gravy (1 portion)

1/4 onion finely chopped
1 clove of garlic crushed
1 tomato
1/4 tsp garam masala
1 cardamom pod (seeds only)
2 tbs oil or ghee
5 tbs water

Blanch the tomato in boiling water for about 30 seconds then put it into cold water for about the same time. Remove the skin cut into quarters and remove the seeds and core.
Heat the oil and fry the onion, tomato and garlic for about 5-10 minutes so that the onion turns translucent and the tomato is soft.
Add the water and cook on a low heat for 5 mins then add the turmeric, garam masala and the seeds from the cardamom pod and simmer for another 5 mins.
Allow to cool then puree.

Stage 2

2-3 medium size white potatoes
1 small onion
3 cloves garlic crushed
2 inch chopped ginger
1 birds eye chili chopped
3 tsp curry powder
1 tsp chili powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt
6 tbs veg oil or ghee
1 tbs plain yogurt
1 portion base gravy
150g baby spinach chopped
20g fresh coriander chopped

Boil the potatoes for 12-15 minutes in a sauce pan along with the salt and turmeric then set aside.
Heat the oil or ghee in a large frying pan then fry the onion, garlic and the birds eye chili for about 10 mins or until the onion goes translucent. Next put the curry powder, chili powder and garam masala into a cup and mix in a little water to make a thick paste, add to the frying pan and cook on a medium heat for 1 min stirring all the time. Next add the yogurt, base gravy, potato and then the spinach and cook on a low heat for a further 5 mins or until the spinach has wilted. Finally add the chopped coriander and simmer for 1 min stirring constantly then serve.

[976bar]

I made Bombay aloo last night which turned out fantastic. You might want to try this recipe adding spinach as well to make a sag aloo.

The original recipe was courtesy of Curry Cannuck, but I modified it slightly as below.

3 tablespoons  oil
1 1/2 teaspoons mustard seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon hot chili powder and 1 fresh green chili finely chopped
2 inch fresh ginger, peeled and grated
4 tablespoons butter
6 potatoes, peeled, parboiled and cut into cubes
2 cloves of garlic peeled, crushed and finely chopped
4 tomatoes,  diced
1 cup fresh coriander, roughly chopped
1/2 tsp salt (seasoning)

Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes and garlic making sure they are completely coated in the spice mixture. Cook for about 10 to 15 minutes, then stir in the salt, tomatoes, fresh coriander and garam masala .