Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Secret Santa on June 25, 2009, 07:55 PM
-
I've never had this in a BIR (!) but I enjoyed it, so if anyone tries it feedback would be welcome.
4 TBSP oil (at least)
1 TBSP G/G paste
1/2 tsp asafoetida
quarter onion sliced medium fine
2 tsp tomato puree (watered down with 1TBSP water)
1 TBSP methi
3 tsp spice mix (Bruce Edward's, 8 coriander : 7 turmeric : 5 cumin : 4 curry powder)
1/2 tsp garam masala
1 tsp chilli powder
200g pureed spinach
50g chopped spinach
1/2 chicken stock cube
1/2 tsp salt (or to taste)
2 tsp sugar (or to taste)
4 TBSP evaporated milk or single cream
25g butter
1 portion of pre-cooked chicken
enough pre heated base sauce for 1 portion + half as much more water (or as required, use your judgement)
1 TBSP coriander leaf
Heat oil on high heat, add G/G paste and stir occasionally.
before the G/G paste browns add onion slices and cook on until G/g paste is done.
add asafoetida and stir for a few seconds.
add spices, methi, salt and sugar, and cook on until you get the toffee smell, then quickly add the tomato puree and stir for a few seconds until it thickens again.
Add a ladle of base and cook this down, stirring all the time, until it thickens.
Add the remainder of the base, the two types of spinach, the stock cube, and the pre cooked chicken. There should be a lot of liquid at this point because you want to boil this down on highish heat to concentrate the flavour.
When the sauce is nearly reduced to a single portion add the cream and coriander leaf and continue to cook at a slightly lower heat until you have it down to a single portion.
Turn the heat off and add the butter. Stir around until the butter is just incorporated into the sauce.
Serve sprinkled with roughly chopped coriander leaf.
I don't believe any of the ingredients (except perhaps the cream) are optional. I researched the authentic saag recipes and then made it BIR style.
-
thanks for the recipe.
i've been looking for this long time.
saag lamb/chicken is my all time favourite. i will give it a go as soon as i make another batch of curry sauce.
best regards.
-
Hi nestochi,
I enjoyed it but I've never actually had one in a BIR so it will be interesting to hear what you think!
-
I'm going to try this tomorrow too, it's one I've been looking out for... and I've just got hold of some fresh spinach from the allotment!
Yeah I know, I should be using pureed spinach from a can... but hey!
Edit... won't be using any asafoetida though... have no idea what it is or where to get it!
-
I'm going to try this tomorrow too, it's one I've been looking out for... and I've just got hold of some fresh spinach from the allotment!
Yeah I know, I should be using pureed spinach from a can... but hey!
Use the fresh if you have it by all means but I find tinned spinach repulsive, frozen is pretty good, it's definitely what my local restaurant uses,
Mick
-
My favourite dish of this type is the one sometimes sold by Morrisons supermarket - chilled food. It's delicious and includes cream in the ingredients. I've never tried it at a BIR.
-
It's funny as I would include 'Saag' as one of the standard BIR dishes, up there with madras, bhuna, etc. You can guarantee that if I go out with either my or my partners family, at least one person will order a Saag. It's common to have a few bits of fresh green chilli, and slithers of garlic, floating around in it.
Judging by the small amount of saag recipes here, I guess that's not the case for most of you.
-
Judging by the small amount of saag recipes here, I guess that's not the case for most of you.
That's certainly the case for me gezh. When I've had a curry with friends no one ever orders the saag dishes, probably because spinach seems so bland. I enjoyed this one that I made but I wouldn't say it was anything special - although that may just be down to my interpretation of it as I've never had one in a BIR!
-
Edit... won't be using any asafoetida though... have no idea what it is or where to get it!
I don't think it will ruin it to leave it out Gezh, it just adds adds a more oniony/garlicky flavour to the dish.
If you want to try it you can get it from the spice section of most supermarkets now. It usually comes as a bright yellow powder because it's adulterated with turmeric.
If you have a local asian store they will definitely have some, but you should ask for hing.
-
It's delicious and includes cream in the ingredients.
Cream was certainly in a lot of the 'authentic' recipes when I researched them George and I would imagine it would add a nice smoothness to the sauce.
-
My favourite dish of this type is the one sometimes sold by Morrisons supermarket - chilled food. It's delicious
Here's the item I refer to as one of my all time favourites, made by Noon Products Ltd (market leader) for Morrisons. It's 400g of curry too, and not bulked out with rice, as with many of these chilled food dishes. I also provide a scan of the ingredients in case they are of interest in any attempt to perfect this dish. Best try the Morrisons one first, though, to see if it suits your palate.
"Your attachment couldn't be saved. This might happen because it took too long to upload or the file is bigger than the server will allow. Please consult your server administrator for more information." I tried. The files were within spec.
UPDATE: here they are via photobucket - less desirable than being hosted here, I would have thought, but at least photobucket hosting usually works:
(http://i19.photobucket.com/albums/b191/tx55j67a/SaagM.jpg)
(http://i19.photobucket.com/albums/b191/tx55j67a/SaagM2.jpg)
-
Heheheheh, after 6 years on the forum George has finally posted one of his favourite BIR curry recipes...from Morrisons supermarket, no less! ;D
And he STILL doesn't know how he's supposed to post a photo/attachment..."trusted member" and all..... ::)
-
my wife tried one of those when we were on holiday in Portugal 2 years ago. Wished I had my camera with me.......it was flourescent green. and completely tasteless. I could swear it was glowing in the dark ;D
-
Heheheheh, after 6 years on the forum George has finally posted one of his favourite BIR curry recipes...from Morrisons supermarket, no less! ;D
And he STILL doesn't know how he's supposed to post a photo/attachment..."trusted member" and all..... ::)
God CA. It must reaaaallly be burning you up inside.
Let's see, you were forced out of being a moderator. You were forced to air your often manic views on the forum instead of the cowardly way you used to air them, i.e. in PMs and rapidly edited posts (to remove the offensive stuff). Utter coward.
And yet you still keep it going eh?
And now you are contradicting every forum 'rule' that you previously claimed to live by. Utterly pathetic.
You got what you deserved.
Go get some therapy CA, then come back and make a positive contribution to the forum.
Oh, and pick your rattle up on the way out! ;D
-
my wife tried one of those when we were on holiday in Portugal 2 years ago. Wished I had my camera with me.......it was flourescent green. and completely tasteless. I could swear it was glowing in the dark ;D
How did it get out to Portugal? Do Morrisons have supermarkets out there? Are you talking about exactly the same dish? I would't have recommended this product unless I thought it was very good. It's certainly not tasteless. Neither is it a recipe, of course. Nevertheless, I think a list of ingredients for such a product can be useful.
-
Wished I had my camera with me.......it was flourescent green.
I've had a couple of those in this country, but they were chicken chilli masala. I hate to think just how much of that toxic colouring went into them.
-
Wished I had my camera with me.......it was flourescent green.
I've had a couple of those in this country, but they were chicken chilli masala. I hate to think just how much of that toxic colouring went into them.
I didn't notice anything like that! I must get another one to (a) enjoy and (b) take a photo. Shame is, they don't always have the Saag Chicken one in stock.
I don't know how it is I've never thought of ordering saag chicken in a BIR. I do like BIR saag aloo, though.
-
Sorry George I was referring to BIR curries rather than the Morrisons' ones, and I think that's probably what mickdabass was referring to too.
-
Hi fellas,
Not really a fan of supermarket curries/indian dishes but, looking at the ingredients, there doesn't seem to be anything to worry about here from a health point of view.
Not sure what 'paprika extract' is to be honest, but I'm guesing it's some kind of oil extracted from a pepper. Citric acid, obviously found in citrus fruits, so it seems to be a decent list of ingredients as far as I can see!
Ray :)
-
Not really a fan of supermarket curries/indian dishes but, looking at the ingredients, there doesn't seem to be anything to worry about here from a health point of view.
Really, guys, you should give this specific product- Morrisons Saag Masala - a try. I think it's delicious and, if you disagree, it will prove that some of us are on a different wavelength!
-
Hi
George, an excellent point. Never thought I could have gotten away with recommending we find a supermarket curry to gauge opinion. Thank you, will get one and try.
Regards
-
Not really a fan of supermarket curries/indian dishes but, looking at the ingredients, there doesn't seem to be anything to worry about here from a health point of view.
Really, guys, you should give this specific product- Morrisons Saag Masala - a try. I think it's delicious
You know George that ain't a bad idea. The one thing we lack as a forum is a reference point for the curries we make. But we probably (almost) all live near to a Morrisons so yes, I'll be trying it, and I'll report back when I do.
-
Back to the topic...
My Chicken Saag was great, just like the real thing. Perfect when you want something milder with good flavour.
I had a big bag of spinach, and pureed around 200g, then chucked in 50g of fresh leaves as the recipe suggests. Very good with chicken tikka.
-
Let's see, you were forced out of being a moderator. You were forced to air your often manic views on the forum instead of the cowardly way you used to air them, i.e. in PMs and rapidly edited posts (to remove the offensive stuff). Utter coward
And, as always SS, you're talking utter rubbish... ::)
Oh, and pick your rattle up on the way out!
Awwww, did you drop it then mate? ;D
-
The one thing we lack as a forum is a reference point for the curries we make. But we probably (almost) all live near to a Morrisons so yes, I'll be trying it, and I'll report back when I do.
Hahahahaaha! What a laugh! So we're now going to use supermarket curries as our reference point! Un....ficking....REAL SS! Please add vesta to your list.... ;D ;D ;D ;D
Oh, I can't wait for your report back SS....sterling work, the pair of you (shakes head in utter disbelief)..... ::)
-
Back to the topic...
My Chicken Saag was great, just like the real thing. Perfect when you want something milder with good flavour.
Thanks for trying it Gezh. I'm particularly pleased that it seems like the real thing for you because as I said I've never actually eaten one in a BIR!
Would you recommend any alterations to make it even better/more BIR like?
-
Back to the topic...
My Chicken Saag was great, just like the real thing. Perfect when you want something milder with good flavour.
Thanks for trying it Gezh. I'm particularly pleased that it seems like the real thing for you because as I said I've never actually eaten one in a BIR!
Would you recommend any alterations to make it even better/more BIR like?
To be honest, no!
As I have said, if I go out with family, one of them usually orders this (I usually go for something hotter). My partner had this last night, and said it was perfect, and I had to agree, a really pleasing result - it was gulped down in seconds. I think using precooked tikka meat is important, and using pureed spinach (whether it is fresh or tinned) rather than whole leaves gives the right texture.
To add to the flavour, I would add some thinly sliced garlic and green chilli in it, to taste, as you often find this - particularly is saag side dishes.
-
Hahahahaaha! What a laugh! So we're now going to use supermarket curries as our reference point! Un....ficking....REAL SS! Please add vesta to your list.... ;D ;D ;D ;D
Nobody is being asked or forced to use this specific supermarket curry as a reference, or for anything else but, I've tasted a lot worse food in BIRs - that's for sure. Your mention of Vesta is inappropriate and unhelpful.
-
This is my second favorite dish. I cook it very well but not to restaurant standard at present.
-
To add to the flavour, I would add some thinly sliced garlic and green chilli in it, to taste, as you often find this - particularly is saag side dishes.
Oh nice! Is this added in with the sauce or as a tarka (garnish)?
I also meant to ask, did you use any cream?
Thanks.
-
Oh nice! Is this added in with the sauce or as a tarka (garnish)?
I also meant to ask, did you use any cream?
Thanks.
It's all part of the sauce, although of course I don't know how late it gets added.
Yes, I used a little cream, probably about 2 tbsp, but it's not a creamy dish so that was enough.
-
Made this last night and it was wonderful. The only deviation from the recipe was not using pre-cooked chicken - I just threw it in raw. Will post a picture when I make it again.
Thanks for the recipe!
-
Glad you enjoyed it Ramirez. Do you think it compares favourably to what you get from a BIR?
-
I've never had a Chicken Saag from a BIR. However, I often have a Saag Aloo. I assume a Chicken Saag should be very much like a Saag Aloo, minus the potato, plus the chicken. If so, to me it seemed very close to BIR.
-
Ramirez next time you try it replace the salt with an equal quantity of 'all purpose seasoning' then add some salt as well if you feel it needs it. That should knock that 8-9 out of 10 you gave this up to a nine at least! ;)
-
Sorry if this is a dumb questions but ....
1 TBSP G/G paste
Is this 1 TBSP of ginger paster + 1 TBSP of garlic paste or is it 1/2 of each?
Im having a blonde moment. ::)
Thanks
Emma
-
It's one spoon of mixed garlic and ginger paste Emma.
-
Only ever had an authentic version in Green Street in West Ham at Mobeens. Very nice it was :D. Giving a dinner party some time soon and one of the guests favourite dishes is lamb saag. In order to get an idea of how it should be i bought a take away to see what i was aiming for. I've gotta say it didn't do much for me. It was just like a thick medium curry with loads of chopped onion and spinach in it :'(. I knew i could do better so got on CRO and happened across this recipe. I used pre-cooked lamb instead. The results i thought were very good. What pleased me more was that the following week a few of us went to our favourite restaurant. This included the lamb saag fancier. You can guess what he ordered although it was called sagwalla. He thoroughly enjoyed and i got to try it as well. Mine tasted as good as, if not better than the restaurants ;D. So i don't think he'll be disappointed when he comes round. Thanks for a great recipe ::)
-
Missed this when it was first posted, curryhell.
Great picture - looks lovely. :) It's a great recipe.
-
Missed this when it was first posted, curryhell.
Great picture - looks lovely. :) It's a great recipe.
It is indeed. My first attempt ended up a little thick but nevertheless damn tasty. Next time i'll add a little water to provide a bit more liquid during the final cooking stages. I think i can tick the box on this one now thanks to this recipe ;D.
-
Curryhell,
It looks exactly how it should do in my opinion. Great pic and effort :P Looks like one i definatley have to try.
thanks
Alan ;D
-
Curryhell,
It looks exactly how it should do in my opinion. Great pic and effort :P Looks like one i definatley have to try.
thanks
Alan ;D
Thanks for that Alan. Most definitely worth a go even if you're not a spinach fan :D. I'm normally a phall man but over the last few weeks i've diversified ;D, this dish being one of them - very nice too it was. Just looked at the banquet you did - most impressive mate. Mouthwatering pics :P :P :P
-
Curryhell you can add a few of these http://www.tajfoods.com/index.php?p=product&id=293&parent=9 (http://www.tajfoods.com/index.php?p=product&id=293&parent=9)
when you fry your ginger and garlic for Chicken Sagwalla, i use these for the Kushi Sagwalla recipe adds that "kick".
-
Thanks for that Uncle Frank. Next time i make it I intend to add a good tablespoon of CT's chilli and corriander puree which i knew nothing about until happening across Razors Rogan Josh recipe. That will give it a nice kick as well as adding a hint of corriander to the overall finish of the dish :P :P
-
i was asked by a family member for something like this, so made it as to the recipe.
now i am not a lover of spinach but my god this is good one to add to my list of curry's i love ;D
(http://farm8.staticflickr.com/7267/7575768528_ffdbbd2fa3_c.jpg)
-
Hey h4ppy-chris
what have you done with the spinach??? Have you been eating it along the way mate? there doesn't appear to be much in the curry
Did you enjoy iy?
best, Rich
-
the spinach is in there Rich all 250g, i did think it would look more green :-\ but it's a very good tasting curry.
-
What pureed spinach did you use?
The dish does look lovely, but oddly not very green.
-
What pureed spinach did you use?
The dish does look lovely, but oddly not very green.
East end pureed spinach.
-
Hi
Thanks to SS for the recipe & to the forum members who recently tried this dish and posted - bringing it to my attention.
Made exactly to recipe spec. of original post. Really enjoyed the dish. However did feel there was a little - for want of better words 'tang' about the flavour. I don't know what caused it and wonder if that was the Asafoetida? as I don't usually use this and am not too familiar with the flavour it imparts. I found there is probably enough spinach / sauce mix for a double portion of chicken - which is excellent! means I can save some for the next day, or give some to the wife even...
(http://www.curry-recipes.co.uk/imagehost/pics/7b50982e31432445ad7e8b2a96d1f444.jpg) (http://www.curry-recipes.co.uk/imagehost/#7b50982e31432445ad7e8b2a96d1f444.jpg)
-
Solarsplace, thanks for trying it. I'm not sure what you mean by tang, to me it means something like that which would be imparted to a dish by the addition of lemon, for example. If so it shouldn't have any tang to it at all.
This should particularly not be the case if you also added the cream.
It could be that the 'tang' is in fact the asafoetida, if you're not used to it, but that usually imparts an onion/garlic type of flavour. And there's a good deal of difference in adding asafoetida in its natural resinous state (usually bought as a little rock) and the powders normally available which are quite heavily adulterated with other things like turmeric and thickening powders, so that might make a difference too.
So was the 'tang' pleasant or unpleasant?
BTW, if you use lamb you should replace the chicken stock cube with lamb stock cube (hopefully totally obvious, but I never explicitly mentioned it before).
-
Lovely pic Solar.
When I make this there is definitely no unpleasant tang, so not sure where things might be going awry for you. What spinach puree did you use?
-
Hi
@Secret Santa
Really pleased with the recipe and will certainly make it again. I think the slight taste that I was detecting was the Asafoetida. I'm not really used to it, and the container that I have (http://www.natco-online.com/acatalog/info_asafoetida.html (http://www.natco-online.com/acatalog/info_asafoetida.html)) must be getting on a bit. I feel a bit of a hippocrit there as I would never let my other spices get that old - would be straight in the bin and replace with fresh even at 6 weeks usually (not that most live that long). Also looking at the ingredients in this it contains other fillers like you suggest. I will get some fresh Asafoetida in and try the recipe again. Do you have a link to the make / type that you recommend please?
@Ramirez
Many thanks for the kind words! - I gather you are a fan of this particular recipe too! and rightly so! - I think it was Natco pur
-
Unfortunately the asafoetida of today isn't the brown grainy gritty stuff of old in the blue tubs >:(. What ever happened to that?? Why is todays spice nothing like what it used to be ???
-
I've never had this in a BIR (!) but I enjoyed it, so if anyone tries it feedback would be welcome.
4 TBSP oil (at least)
1 TBSP G/G paste
1/2 tsp asafoetida
quarter onion sliced medium fine
2 tsp tomato puree (watered down with 1TBSP water)
1 TBSP methi
3 tsp spice mix (Bruce Edward's, 8 coriander : 7 turmeric : 5 cumin : 4 curry powder)
1/2 tsp garam masala
1 tsp chilli powder
200g pureed spinach
50g chopped spinach
1/2 chicken stock cube
1/2 tsp salt (or to taste)
2 tsp sugar (or to taste)
4 TBSP evaporated milk or single cream
25g butter
1 portion of pre-cooked chicken
enough pre heated base sauce for 1 portion + half as much more water (or as required, use your judgement)
1 TBSP coriander leaf
Heat oil on high heat, add G/G paste and stir occasionally.
before the G/G paste browns add onion slices and cook on until G/g paste is done.
add asafoetida and stir for a few seconds.
add spices, methi, salt and sugar, and cook on until you get the toffee smell, then quickly add the tomato puree and stir for a few seconds until it thickens again.
Add a ladle of base and cook this down, stirring all the time, until it thickens.
Add the remainder of the base, the two types of spinach, the stock cube, and the pre cooked chicken. There should be a lot of liquid at this point because you want to boil this down on highish heat to concentrate the flavour.
When the sauce is nearly reduced to a single portion add the cream and coriander leaf and continue to cook at a slightly lower heat until you have it down to a single portion.
Turn the heat off and add the butter. Stir around until the butter is just incorporated into the sauce.
Serve sprinkled with roughly chopped coriander leaf.
I don't believe any of the ingredients (except perhaps the cream) are optional. I researched the authentic saag recipes and then made it BIR style.
I might have completely missed something here, but what is "base sauce"?. Is it the same curry base that's used for other stuff like Tikka Masala and Korma? Also, sorry for the necromancy :-\
-
but what is "base sauce"?. Is it the same curry base that's used for other stuff like Tikka Masala and Korma? Also, sorry for the necromancy :-\
Yes it's curry gravy, curry base, base sauce, ghrabi etc., take your pick, it's all the same stuff.
What this necromancy reference...I ain't dead yet! :o ;D
-
What this necromancy reference...I ain't dead yet! :o ;D
Tut tut, Santa : you're confusing necromancy with necrophilia methinks ! I think the real refererence is to "Sildur Vildur", which has, I think Wiccan connections and is one of the Names Not To Be Spoken, but of course I may be completely mistaken . . .
** Phil.
-
Gave this a whirl yesterday in our attempt to try a few different things.
Turned out very tasty and although recipe seemed to be for one portion there was more than enough for two and we have some left in the fridge. My only real variation was using Precooked Chicken Tikka.
Pictures not that good I am afraid ( especially the last one where the colours are all wrong )and, yes, another CA Ceylon crept into the event. ;)
(http://www.curry-recipes.co.uk/imagehost/pics/642634aff2f9eeb24a01fa01a717500f.jpg) (http://www.curry-recipes.co.uk/imagehost/#642634aff2f9eeb24a01fa01a717500f.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/306b7d63e9461c2f8fe9e48d0ba67ddc.jpg) (http://www.curry-recipes.co.uk/imagehost/#306b7d63e9461c2f8fe9e48d0ba67ddc.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/4c2a23121d930bcc2e2206e5095baacb.jpg) (http://www.curry-recipes.co.uk/imagehost/#4c2a23121d930bcc2e2206e5095baacb.jpg)
-
Another saucy little number to drewel over :P. Think i would have reduced the sauce a little more though. I must make this one again real soon using the precooked Viceroy spinach :P :P
-
Another saucy little number to drewel over :P. Think i would have reduced the sauce a little more though. I must make this one again real soon using the precooked Viceroy spinach :P :P
That sauce is much thicker than the pic suggests. Any thicker and it would need a knife. ;). Think I will reduce the frozen spin a little and chop the fresh a bit finer next time. Just had nose in fridge. Yum. On my own tomorrow so, guess what is for dinner?.
-
That does look a little too much sauce, needed to reduce a lot more. The whole dish should be "held together" by the spinach, so to speak.
-
That does look a little too much sauce, needed to reduce a lot more. The whole dish should be "held together" by the spinach, so to speak.
Have to disagree there Frank. This is held together by the spinach and is a very thick sauce. I just think I have got too much spinach and thick sauce for even the double portion of pre cooked chicken I used. Any thicker it would break your teeth. ;)
-
New member here and this will be my first recipe from the site.. The pics look fabulous. Currently I don't have any lamb or chicken so I'm making it with my own Hereford x Red Devon beef.
I have made my base sauce, pre cooked my beef and made my mix powder. V excited to see what this comes out like.