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 Saag Aloo ... help required Netsniper!

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Chris
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PostSubject: Saag Aloo ... help required Netsniper!   Tue Dec 06, 2011 10:03 am

I've always got plenty of Indian spices in the house, so with all the cheap Spinach and Potatoes on the markets at the moment, I thought I'd have a bash at making a Saag Aloo, which is one of my favourite side dishes in the Indian restaurants.

I read a few recipes on the internet and merged them into one which was as follows:

300 grams of fresh spinach
2 cloves of garlic, chopped
1 small green chilli, chopped fine
3 cooked (boiled) potatoes peeled and diced
1 tsp cumin powder
1 tsp coriander
1 tsp garam masala
Oil or ghee (I used vegetable oil)

Heat the oil and when hot fry the garlic and the chili whilst stirring to prevent sticking.

As the garlic browns add the cumin and coriander. Keep stirring for a few mins and add the potatoes. Keep cooking for a few more minutes and stir in the spinach.

Sprinkle on the garam masala and mix well. Simmer for a minute or two until the spinach is wilted.

Salt, pepper, serve.

Sounds simple, but, it just didn't taste like the ones I've had in restaurants ... what am I doing wrong Nets?
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PostSubject: Re: Saag Aloo ... help required Netsniper!   Tue Dec 06, 2011 10:32 am

Hi Chris below is a Restaurant recipe it looks complicated but I'm sure you should be able to adapt it to your own requirements IE quantities

Recipe for Saag Aloo.

You will need:

30ml of oil
1/2 portion of pre-cooked potato, roughly 3/4-1 inch cubed (5 pieces) See (1) below
100g of pre-cooked spinach See (2) below
100ml of heated savoury base sauce See (3) below

Ingredients:

1/2 tablespoon of finely sliced red or green pepper (1mm pieces or less)
1 tablespoon of finely chopped onion (1mm pieces or less)
1/2 teaspoon of spice mix See (4) below
1/2 teaspoon of chopped methi leaves
1 pinch aromatic salt See (5) below
1/4 teaspoon mango powder
1/2 teaspoon of panch phoran See (6) below

Note: For electric cookers it is best to have 1 ring on full and 1 ring on medium due to controllability.

1. The gas or electric on one ring turned full up.

2. Heat the oil in a frying pan until hot.

3. Quickly add the sliced pepper and onion.

4. As soon as it starts to sizzle add special spice mixture, methi leaves and the Aromatic salt.

5. After ten seconds add the heated savoury base sauce and mix well. Reduce heat to medium.

6. Add the pre-cooked potato and spinach and stir lightly until thoroughly heated.

7. Add the mango powder and panch phoran, stir and serve.


(1) These are cut into small cubes and simply boiled in Water with a touch of salt, a tablespoon of turmeric and a teaspoon of panch poran. The potatoes are only just cooked so they remain solid without breaking up. They are then kept in the fridge for use.

(2) Most of the recipes use 100g of spinach. The way this is done is to simply steam fresh spinach for 2-3 minutes. Allow to cool and chop up.

(3)The Base sauce

600g of Spanish/Dutch Onions when peeled
80g of carrots
1/4 of a green bell pepper
1/4 of a red bell pepper
1 tablespoon of blended garlic
2 teaspoons of blended ginger
300ml of Rapeseed Oil
1 1/2 level teaspoons of table salt
1.5 litres of hot water
100g of tinned plum tomatoes
4 green cardamoms
1 1/2 tablespoons of mix powder
1 1/2 teaspoons of garam masala
1 1/2 teaspoons of onion powder
1 1/2 tablespoons of tomato paste
50g of block coconut cream


Method

1. Peel the onions and chop relatively fine, approx 1/2 to 3/4 inch pieces
2. Chop the 1/4 green and red pepper into 1/2 inch pieces.
3. Slice the carrots thinly
4. Add the oil to a pan on a low to medium heat, and allow the oil to start to warm up.
5. Add half of the chopped onions. Sprinkle half of the salt over the top of these.
6. Add the remaining onions, sprinkling the remaining salt over the top again. It is during this stage that the salt will begin to react with the onions.
7. Allow the oil to slowly gain temperature.
8. At the point when the oil is just starting to gently fry the onions, give the onions a stir.
9. Add the garlic, followed by the ginger, and stir in. At this point, approximately 4 minutes should have elapsed since adding the oil to the pan.
10. Add the chopped red and green pepper, green cardamoms and carrot. Stir in and allow to cook.
11. After 20 minutes from adding the oil to the pan, add the water.
12. Place the lid on the pan and turn up the heat to boil the contents. Once boiling, turn down to a simmer and add the plum tomato.
13. Stir in and replace the lid. Cook for 30 minutes.
14. Add the mix powder, onion powder and garam masala. Do not stir in.
15. Cook for 10 minutes.
16. Add the tomato paste and block coconut. Stir in and allow to simmer for 20 minutes.
17. Turn off the heat and blend the gravy.
Note 1: the gravy should be the consistency of thin soup.


(4) Recipe for spice mix.

Whole Spices

10 tablespoons of coriander seeds
1 1/2 tablespoons of cumin seeds
1 tablespoon of yellow mustard seeds
1 tablespoon of fenugreek seeds
1 tablespoon of white peppercorns
1 tablespoon of green cardamom pods
5 dried, whole red chillies, broken into bits
1 3-inch cinnamon stick, broken into bits
1 teaspoon of fennel seeds
1 teaspoon of whole cloves
1 teaspoon of celery seeds
2 tablespoons of Channa Dal
2 tablespoons of Urad Dal
2 tablespoons of sesame seeds
1/4 teaspoon of salt
1 1/2 tablespoons of jaggery
1 tablespoon of poppy seeds

Break into bits the chillies and the cinnamon stick. Place all of the above into a heavy based frying pan. Over a medium heat, roast the spices for a few minutes, stirring continuously until they just change colour. DO NOT BURN. Allow to cool right down and then place in a spice grinder along with the following:

32 fresh dried curry leaves

Grind down to a fine powder. Add the following ground spices:

4 tablespoons of turmeric
1 tablespoon of sweet paprika powder
2 teaspoons of ground garlic powder
2 teaspoons of ground ginger powder
1 teaspoon of asafoetida
1 teaspoon of amchur powder

Mix everything very well and place into a suitable storage container.


(5) For every 100 grams of Coarse Sea Salt (Saxa brand) add 1 level teaspoon of ground Allspice and 1/2 level teaspoon of Ground Cinnamon.


(6) Recipe for panch phoran mix. (You can find this ready mixed in most Asian shops)

Ingredients:

1 tablespoon Cumin Seeds
1 tablespoon Fennel Seeds
1 tablespoon Fenugreek Seeds
1 tablespoon Mustard Seeds
1 tablespoon Kalonji

Method:

Mix the whole spices together and store in an airtight container.

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PostSubject: Re: Saag Aloo ... help required Netsniper!   Tue Dec 06, 2011 10:58 am

No wonder my version didn't taste right! [You must be registered and logged in to see this image.]

Thanks Nets ... will give it a try g
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PostSubject: Re: Saag Aloo ... help required Netsniper!   Tue Dec 06, 2011 2:56 pm

I'm sure Chris someone with your cooking skills will be able to reproduce this to your desired requirements and quantity.

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