Sorry Spicey you actually wrote 'he buys in from another restaurant and therefore cannot reveal what actual ingredients are in it.' which can be read in more than one way. :

Martin

Quote from: spiceyokooko on January 22, 2012, 03:37 PM
You can understand his reluctance to give this away for free when he's now working on producing an e-book with video's which he intends to sell. That's just sound business sense really.

No, not when he does specifically state, on this video, 'Full ingredients available FREE on our website ...'.

Not really complaining though, as I do enjoy watching Julians videos.


As for the Garam Masala, maybe he'll put that in his book just for you.

Martin

Here you go. 

C2G SAAG ALOO

Single portion

Half finely sliced onion
6 Pieces precooked potato
2 tomato quarters
Wedge of lemon
2 blocks of defrosted frozen spinach
1 tsp Garlic/Ginger paste
Pinch of Garam masala
Chefs spoon seasoned oil
Half teaspoon methi leaves
Base Gravy
1 tblsp Mix powder
quarter to half tsp chilli powder
Pinch of salt.
Fresh Coriander leaves to garnish.

Add oil to pan, fry/Sautee onions till they stop sizzling.
Add Methi, stir in, then add GG paste fry till sizzling stops again.
Add one third of a ladle of Base, stir in, then add mix powder and chilli powder.
Quick stir, then add potatoes and tomatoes.
Stir then add another third of a ladle of Base and then the spinach.
Turn heat to high and break up and stir in the spinach, taking care to not break up potatoes.
Let cook for a little while then add a pinch of salt, then squeeze in the juice of the Lemon.
Cook and stir till quite dry.
Garnish with a sprinkle of Garam Masala and Coriander leaves

Yep, that's what I'm about to do now Frank.

Although I appreciate Julian's a busy man, it just doesn't look good specifically telling people to go to his site for the recipes, when they are not there IMHO.

Martin

Anybody know where the recipe ingredients, as stated in the video, are on Julians site?

Martin

I always use APS in my curries (and Bases) instead of salt.

I add it with the first ladle of base, not with the other spices, as I'm sure I read somewhere it shouldn't be heavily fried for some reason.

Martin

Hi Matt

Differing views again, but I've got to disagree with spiceyokooko here.
I personally have found that using fenugreek powder, as a substitute, isn't anywhere near as good as using Methi leaves.
I found a great deal of difference in the taste of the final curry.

Martin

Just a WARNING

Don't buy anything from cheapchefsclothing.co.uk, the site is not a going concern and shouldn't be still up and running.

After looking at prices elsewhere, I decided to chance it, because of the great price, and ordered an Aluminium Stewpot with lid.

Nothing happened for a week, no replies to my enquirees from their onsite message system, so I got in touch with the people the Paypal payment was made to.

They were actually the Site designers, not cheapchefsclothing.co.uk, and they informed me they were owed money from the owners of cheapchefsclothing.co.uk, and so it was no longer a valid running website.

I'm happy to say they apologised for any inconvenience caused, and immediately refunded my Paypal payment, and would look also into removing the site.

Martin

At least half the spice mixes (restaurant or otherwise) on here have Garam Masala as an ingredient.

Martin

 :-X