Topic: Tonight's Dinner: CBM's Saag Aloo

[Naga]

Gotta love coriander 
What potato pre-cook did you use Naga?

It was CBM's 'Advanced' Pre-Cooked Potato recipe from his Volume II, MA. After cooking, I strained the gravy then reduced it down over a high heat to recover the oil and the flavoursome paste. It's really nice on it's own!

That looks lovely Naga. Being a potato grower, Im of the belief that EVERY meal (even deserts  ) whether curried or not should include some spuds  ;D ;D

Regards

Mick

I'm not sure about spuds in desserts, Mick! I committed something of a sin in the pre-cooking of the potatoes as I used around 1.5kg of Charlottes, which I peeled before cooking. In my defence, they were rather old and had started to sprout! But they were delicious, and I still have two-thirds of the pre-cook in the freezer.

Naga your post is very timely for as I have a vegetarian friend coming over for some curry and this recipe will be perfect.

Timing is everything, Stephen! I only used 90g out of a 180g bag of fresh spinach. After it wilted, I reckon I could have used the entire bag. I'll know better next time. Hope your friend enjoys it as much as I did.

[Madrasandy]

Cheers Naga, will give that a try on Saturday 

[curryhell]

I'm sure that tasted as good as it looks Keith and it sure does look the business.  My favourite veg side after brinjal bhaji.  Very good choice on selection of prep method for the spuds too.  I will make this very soon but use frozen spinach which will be prepped as per Ali Viceroy method and combine this with the aloo.  Should be  a match made in heaven.  May even morph it into a chicken saag aloo 

[Curry addict bob]

I was only saying last night that a would make a lamb,potato & spinach curry
I found one in my new book will post some photos when I've made it
CAB.

[Naga]

Indian lambs look suspiciously like elephants!

[Curry addict bob]

Ha ha nice one.