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Author Topic: purred spinach  (read 4,353 times)

AI Summary
The discussion centers around the use of tinned purred spinach for making saag aloo, with most participants expressing a preference for fresh or frozen spinach instead. Several users criticize tinned spinach as inferior, suggesting that frozen is a more convenient and better option. One user mentions that while some places do use canned spinach, blanching and draining fresh spinach is recommended for better results. Overall, the consensus leans towards avoiding tinned spinach in favor of fresh or frozen alternatives.

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Offline jamieb728

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purred spinach
« on: September 15, 2010, 04:18 PM »
Hi
Has anyone tried making saag aloo with tinned purred spinach I'm thinking of making some at the weekend i have seen the tinned stuff in my Asian shop just wondering if it's worth sticking a few tins in the cupboard.

cheers
Jamie
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Offline commis

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Re: purred spinach
« Reply #1 on: September 15, 2010, 04:29 PM »
Hi

Sorry not for curry but was introduced to frozen many years ago by a friend, who would recommend the tinned as better used as a door stop!

Regards 
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Offline Curry Barking Mad

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Re: purred spinach
« Reply #2 on: September 15, 2010, 05:27 PM »
I totally agree, tinned is vile stuff IMO,
the frozen is far superior,
Mick
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Offline jamieb728

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Re: purred spinach
« Reply #3 on: September 15, 2010, 05:39 PM »
Hi
Cheers for the advise i'll go with fresh or frozen i think i suppose having a bag of frozen in the freezer is just as convenient as having tinned anyway

cheers

Jamie
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Offline haldi

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Re: purred spinach
« Reply #4 on: September 15, 2010, 08:54 PM »
fresh or frozen is way better
But I know two places that use canned spinach
I've seen it used for sag aloo and also in chicken curries too
If you're going to use fresh, it's probably best to blanch and drain it first
That will give you a better idea of how much spinach you have actually got, and make it easier to fit in the pan!!
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