Topic: help needed with making perfect sag aloo (potato spinich curry)

[Derek Dansak]

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 

[qprbob]

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.

[George]

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.

[millsoni]

Old thread but I love saag aloo.

There is a recipe I have adapted here 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.

[Mikka1]

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.

[millsoni]

Hi mikka.  When you say you like it better here, where is that?  Do you have a recipe and technique you can share?

[Mikka1]

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. 

Hi mikka.  When you say you like it better here, where is that?  Do you have a recipe and technique you can share?