I looked at this earlier sorry.
Looks good to me and a different way around from the recently exposed way of doing things on here.

Aren't you just making Bunjara (However its spelt) before you add it to the base?
Bar it might be a language file missing or something? I have the same here. Perhaps others can see that quantity?

Dunno  ;D

That sounds about right Bar.
I wonder if that finest grate on the grater with a large piece of ginger would do that? I've not tried it. I guess it would work though.

Ginger and me are not friends at all except in Chinese food. The sauce hampers it from cooking if added too early and if you get proportions wrong it can (In my view) wreck the whole meal. Ever since I've added finely sliced Ginger to my Indian food its just got better and better.

Quote from: 976bar on December 01, 2009, 07:56 PM
The Restaurant I get the Nepal Chicken from uses matchstick Ginger in their Madras depending upon which chef is on. Very fine matchsticks about 1" long and probably about 1mm thick. I've been using this in my Madras's lately and really like it. I think it goes well with the lemon juice that I like in a Madras too

Where you are maybe COR.
Where I am English for the most part is a long lost second language. I saw that website too if you are refering to one mentioning this particular subject? (Large rundown). Anyway I am some 5000 + miles away from you and its not the same in USAIR world  .

Didn't know about the word Sabzi? I'll ask my friends.  ;D

What do you use when cooking Saag/Sabzi/Sabsi/Subzi/Palak then?

Quote from: CurryOnRegardless link=topic=4002.msg36303#msg36303

Hi Mikka
The general term for vegetables is Sabzi or sabsi or subzi etc. and yes palak does mean spinach specifically but only in shops and markets and so on, BIRs tend not to use the term.

Cheers
CoR

I make a marinade of Garlic/Yogurt (30 cloves). Some spice mix (Whatever) and make sure that the meat is in large chunks.

Marinate it for at least 24 hours.

Fry it off in a pan with little oil to seal the edges, let the spice get happy and set aside for use. Remember when cutting it that its the same as any meat. Cut ACROSS the grain.

I'm surprised no one has commented on the colour? It's so powerful RED, the sauce sticks to anything and when cold as in this photo separates from the normal sauce.

Incidentally rightly or wrongly I tasted it cold. (I save some). It wasn't far from mine at all cold. And............. I could definitely taste what I thought to be spice oil.... :
Basically a a fried onion smell together with just cumin, at least that's what my nose told me and I do trust my nose.

Sa(a)g really means Vegetables. Palak is the Indian word for Spinach.
i.e Palak Paneer. Spinach and Cheese.

Quote from: CurryOnRegardless on November 30, 2009, 06:21 PM
Hi Mikka

Thought the name sagwalla rang a bell, so did a bit of digging through some old books and came across this in 'Favourite Restaurant Curries' by Pat Chapman, published in 1988:-

"....'SAG WALA'    Spinach Curry

Sag means spinach and wala means cooked (it also means a tradesman, eg, punka wala). This dish is more commonly referred to as sag bhajee but this name is used by the JHORNA, 32c High Street, Orpington, Kent for their recipe for this dish....."

So, now we know, Sagwalla is simply another name for a saag bhagee or bargee or however you want to spell it.

Regards
CoR

On the left is a Vindaloo. The right a Sagwalla.

Neither were the best at all to be honest. It was later in the day from an Indian Banquette Hall. I think they changed the Chef later in the afternoon, it was very noticeable. The strands you see on the Sagwalla are extremely finely cut Ginger strips. They look almost machine cut to me?

I understand some images I posted are missing. I moved files around on my server this last weekend. I'll make sure that they get placed back where they were.
Apologies.

If you saw the lid and red color?



Spinach is lovely.

Thoughts.....................

LOL!
Looking at all the forums I belong to, Today you win funniest post. Many congratulations  ;D

Although by the looks of it UB'S dad will take some beating.
Here we go again.  : ;D

Quote from: Domi on November 25, 2009, 05:11 PM
You know Mikka, with all this talk of GAGs, fingering and being hung I've quite forgotten what this thread is all about!  Not that I'm complaining mind, it takes my mind off of UB's wife/ DD's dad

Hahahaha  ;D
No that would be me for the hanging Domi  :
I know what you mean truly. So darned clever these Chefs, nothing surprises me at all anymore.

Best regards.

Quote from: Domi on November 25, 2009, 12:57 PM
ah! that's alright then lol I thought you were talking (or maybe rather "fingering") at me.....Damn! I thought I was gonna get to get me whip out then too!

I'd try it, but I wouldn't make it myself......goji berries always remind me of Gillian McKeith and that puts me off food altogether!