Pages: [1]   Go Down

Author Topic: Saag  (Read 1609 times)

0 Members and 1 Guest are viewing this topic.

Offline dammag

  • Chef
  • *
  • Posts: 27
    • View Profile
Saag
« on: August 31, 2013, 11:59 AM »


This is my beef saag.  I don't know how BIR's do saag but this was cooked in the BIR style and was fantastic.
Logged

Online Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8448
    • View Profile
Re: Saag
« Reply #1 on: August 31, 2013, 12:31 PM »
Piccies are nice (but too big; scale them to 720 x whatever before posting), but we need /recipes/, too !  What is the artistic swirl in the Madras ?

** Phil.
Logged

Offline dammag

  • Chef
  • *
  • Posts: 27
    • View Profile
Re: Saag
« Reply #2 on: August 31, 2013, 12:50 PM »
Phil. I had a lot of trouble resizing my pics. I will work on it.  :D

The artistic swirl is coconut milk. I always thought Madras had coconut in it but looking at this site maybe it doesn't? I am Australian so maybe it only does down here.

The recipe's will follow. I had enough trouble posting pic's let alone recipes.

The saag is AIR quality though. Loved it. The madras was nice too. The naans were bought from the local supermarket. $2.99 for two naans. Easier than making them.

I have been eating curries for 20+ years and been trying to make them for that long. This site is a godsend.

Damian
Logged
Pages: [1]   Go Up
 

  ©2024 Curry Recipes