From jpgrabowskispamspamspam@lycos.co.uk Thu Sep 4 10:55:17 2003 Date: Wed, 03 Sep 2003 19:27:38 +0100 From: James Grabowski Newsgroups: uk.food+drink.indian Subject: Re: Saag Aloo geoff wrote: > > Hello > > I'm satisfied with my curries (the Campbells soup method) > but now need to try perfect a saag aloo (UK restaurant style) to compliment. > > Does anyone have a tried & tested one to share? > I've tried several recipes from the web with no joy :( > > thanks > > Geoff I used one I found on here a while back at weekend. It takes quite a bit of effort but tasted just as good as from a take-away. I made half quantities which was about 1.5-2 the size of portion I'd get from a take-away. I also added more chilli powder as it didn't have enough kick for my liking. SAAG ALOO (Curried Spinach) ------------------------------------------ 2 large onions 4oz / 100g / 0.5 cup ghee 0.5 tsp coriander seeds 0.5 tsp cummin seeds 0.5 tsp chilli powder 0.5 tsp coriander powder 2lb / 900g fresh spinach or 1lb /450g frozen spinach 1lb /450g potatoes 0.5 tsp salt 2 tsp fenugreek 2 green chillies (optional) 4oz / 100g / 0.5 cup canned tomatoes 2oz / 50g thinly sliced fresh ginger 1. Slice 1 onion and fry in the ghee in a heavy saucepan until golden brown. Then add the coriander and cummin seeds and cook for a minute. 2. Meanwhile, liquidise the rest of the onions and the chilli powder together with the coriander powder. Stir the liquid into the onions. Cook for 5 minutes. 3. Wash the spinach and chop it into small pieces. Cook this for 10 minutes until it is tender. 4. This gives you time to chop and peel the potatoes, cutting into 1-inch cubes and then parboil for 5 to 8 minutes in slightly salted water. 5. Drain the water off the potatoes and add, with the spinach, salt, fenugreek and chillies, to the main pot. Stir in well and cook on a very low heat for approx. 10 mins. stirring occasionally. 6. Then add the tomatoes and thinly sliced ginger. Cover and simmer for 10 minutes. Saag aloo is one of the few Indian dishes that does deteriorate on keeping so it is always best freshly made and served as soon as possible. James