Curry Recipes Online

British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: ELW on September 21, 2011, 09:04 PM

Title: Masaledar sauce?
Post by: ELW on September 21, 2011, 09:04 PM
Hi all, can anyone help me out with any masaledar sauce recipe ideas, which are popular in Glasgow....kind of sweet, and can appear in red curries such as Jaipuri?
Thanks
ELW
Title: Re: Masaledar sauce?
Post by: Peripatetic Phil on September 21, 2011, 10:06 PM
There a reference by ArtistPaul to "Raan Masaledar" here (http://www.curry-recipes.co.uk/curry/index.php?topic=4673.msg43945#msg43945), rather a long way into the message.
** Phil.
Title: Re: Masaledar sauce?
Post by: Les on September 22, 2011, 09:52 AM
There is also a recipe for
"Raan Masaledar"

http://www.pakladies.com/raan-masaledar/ (http://www.pakladies.com/raan-masaledar/)

Or here

http://www.angelfire.com/country/fauziaspakistan/raanmasaledaar.html (http://www.angelfire.com/country/fauziaspakistan/raanmasaledaar.html)

Would recommend the second one
Title: Re: Masaledar sauce?
Post by: ELW on September 22, 2011, 04:53 PM
thanks for the help guys, I was trying to find out what makes it a sauce in its own right or what gives it its sweet/sour tangy flavour. Masaledar as a dish on its own is a bit too tangy for me, but added to say jaipuri, i find takes the edge off it & gives it a fairly unique flavour that id like to try and re create..can anyone tell me how common mango powder is in bir recipes?
regards
ELW
Title: Re: Masaledar sauce?
Post by: curryhell on September 22, 2011, 08:53 PM
thanks for the help guys, I was trying to find out what makes it a sauce in its own right or what gives it its sweet/sour tangy flavour. Masaledar as a dish on its own is a bit too tangy for me, but added to say jaipuri, i find takes the edge off it & gives it a fairly unique flavour that id like to try and re create..can anyone tell me how common mango powder is in bir recipes?
regards
ELW

Welcome to CR0 ELW.  Sorry but i have no experience of either of the dishes in question.  As for amchoor / mango powder I don't believe it to be that common in the BIR kitchen.  I think any sourness tends to be added by tamarind juice / concentrate and lemon juice / dressing or maybe pre mixed powders such as chaat masalla.  Can any of our regular kitchen goers shed more light on this I wonder???
Title: Re: Masaledar sauce?
Post by: loveitspicy on September 22, 2011, 10:43 PM
HI ELW

I tend to agree with Curryhell - mango powder is normally already mixed into various packet powders and in the very rare occasion that a chef does mix up (very rare) - then it may be used. When i mix up Tandoori masala i use it as one of the ingredients.

best, Rich
Title: Re: Masaledar sauce?
Post by: curryhell on September 22, 2011, 10:55 PM
HI ELW

I tend to agree with Curryhell - mango powder is normally already mixed into various packet powders and in the very rare occasion that a chef does mix up (very rare) - then it may be used. When i mix up Tandoori masala i use it as one of the ingredients.

best, Rich

Funny you should say that Loveitspicy. That's the only reason that i have amchoor powder in my spice box.  Homemade TM is so much better ;).  I am tempted to try it in my north indian special at some stage though instead of tamarind.
Title: Re: Masaledar sauce?
Post by: martinvic on September 23, 2011, 01:10 AM
Apparently it's used more in the North as a souring agent, as opposed to the Souths use of Tamarind.
Title: Re: Masaledar sauce?
Post by: chewytikka on September 23, 2011, 10:40 AM
Hi ELW
Welcome to the forum
I think Masaledar is a Punjabi term, meaning spicy, tangy, full of flavour etc...

Punjabi run BIR's can be quite different to Bangladeshi BIR's
but I'd hazard a guess it's Tandoori mix or Jal mix that gives it it's flavour and colour.

The few Punjabi restaurants I've been in, all you can eat, buffet style
tend to have the same background taste to all their curries.

I might be wrong but I've always put that down to Bassar Mixed Powder.
If your trying to replicate a Pakistani curry, it follows you use their spice mix.

Amchoor Powder is a secondary spice and I suppose It will be used Chef dependent.

The three google reference's to "Raan Masaledar" are the identical recipe :-\

cheers Chewy
Title: Re: Masaledar sauce?
Post by: Peripatetic Phil on September 23, 2011, 10:52 AM
The three google reference's to "Raan Masaledar" are the identical recipe :-\
Going on my usual theory that one restaurant's spelling of a dish is not necessarily the most common, I just tried a variant on "Masaledar", breaking it down into two more common words : "Masala dar".  Throw that phrase into Google and it comes up with a whole slew of dishes (about 33 000, in fact), so it may be worth trying that as your search term.

        http://www.google.co.uk/search?complete=0&hl=en&source=hp&biw=1152&bih=683&q=%22masala+dar%22&btnG=Google+Search (http://www.google.co.uk/search?complete=0&hl=en&source=hp&biw=1152&bih=683&q=%22masala+dar%22&btnG=Google+Search)

** Phil.
Title: Re: Masaledar sauce?
Post by: ELW on September 24, 2011, 01:52 AM
thanks for all those replies..think you may have this spot on chewy, the places I know of serving masaledar are punjabi, I had no idea of the difference until now. My favourite bir, apparently one of Scotlands originals, is actually Pakistani & spice blends etc are punjabi. I'm not sure if they advertise masaledar on their menu but it is definitely added to certain dishes. As for background tastes, I find the that taste will be evident in the smell as you walk through the door, particularly in restaurant chains, eg Ashoka to name but a few, which has a predominately garlic/ginger flavour, which I like but can be overwhelming. I found a masaledar here
http://punjabirecipes.net/dinner.php?recipe_id=27 (http://punjabirecipes.net/dinner.php?recipe_id=27) which looks super sour.If I can see after tasting, Ill report back on this if of any interest to anybody

regards
ELW

Ps whats in a jal mix?
Title: Re: Masaledar sauce?
Post by: chewytikka on September 24, 2011, 09:22 AM
Quote
Ps whats in a jal mix?
Hi ELW
I would be interesting to know how you get on with this, as I have never
cooked bitter gourd before.

Here's my Jal Mix aka Red Masala Mix
4 tbsp Yoghurt
1 tsp each of three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)

I add this in a few of my curry recipes, giving that familiar restaurant tangy flavour.
more here:@2.32
http://www.curry-recipes.co.uk/curry/index.php?topic=5699.msg56564#msg56564 (http://www.curry-recipes.co.uk/curry/index.php?topic=5699.msg56564#msg56564)
cheers Chewy
Title: Re: Masaledar sauce?
Post by: Unclefrank on April 15, 2012, 10:56 PM
Hi Chewy what do you actually do to the above recipe, do you just mix all the ingredients together or is it cooked/fried?
Thanks.
Title: Re: Masaledar sauce?
Post by: ELW on April 16, 2012, 12:41 AM
Hi Chewy what do you actually do to the above recipe, do you just mix all the ingredients together or is it cooked/fried?
Thanks.
hi unclefrank, i make this as a cold mix, to be added early, way before the gravy. I think it's design allows it to be used right across the savoury /sweet board, rather than a tikka masala paste..hope I've got that right...it works a treat
Regards
ELW
Title: Re: Masaledar sauce?
Post by: Unclefrank on April 16, 2012, 11:29 AM
Thanks ELW.
Title: Re: Masaledar sauce?
Post by: chewytikka on April 16, 2012, 12:11 PM
Hi UF
Just whisk it up, like a marinade and keep it in the fridge
It'll last a couple of weeks
A must for restaurant Jhal Frezi, Shaslik, CTM etc... ;)
cheers Chewy
Title: Re: Masaledar sauce?
Post by: Razor on April 16, 2012, 12:47 PM
So, this is what Julian refers to as his 'magic sauce' then?

I actually tried this in a Jal Frezi (using Chewy's base) with a tsp of chilli pickle.  Very enjoyable and defo BIR in taste.

Ray :)
Title: Re: Masaledar sauce?
Post by: Whandsy on April 16, 2012, 02:18 PM
Is this not also the marinade for Chicken Tikka?

W
Title: Re: Masaledar sauce?
Post by: ELW on April 16, 2012, 06:49 PM
Is this not also the marinade for Chicken Tikka?

W
So, this is what Julian refers to as his 'magic sauce' then?

I actually tried this in a Jal Frezi (using Chewy's base) with a tsp of chilli pickle.  Very enjoyable and defo BIR in taste.

Ray :)

I reckon jhal mix is it's real name  ;D. KD mentioned adding some tandoori marinade to a curry, haven't tried it yet, but c2g's looks like it could be very tangy  :-\

Regards
ELW
Title: Re: Masaledar sauce?
Post by: Razor on April 16, 2012, 07:00 PM
Hi ELW,

but c2g's looks like it could be very tangy  :-\

On a finger dip, yeah it is a bit tangy (not as tangy as the Dipuraja marinade though) but just 1 tsp to the curry adds a really nice flavour and not at all tangy.

Ray :)
Title: Re: Masaledar sauce?
Post by: Unclefrank on April 16, 2012, 10:05 PM
Hi UF
Just whisk it up, like a marinade and keep it in the fridge
It'll last a couple of weeks
A must for restaurant Jhal Frezi, Shaslik, CTM etc... ;)
cheers Chewy

Cheers Chewy
Title: Re: Masaledar sauce?
Post by: EuanW on July 11, 2017, 03:15 PM
Nice to finally find a thread on this curry, there seems to be nothing anywhere on the internet. Anyways, I'm Glaswegian and very much into my cooking . My favourite Indian restaurant serves a Masaladar curry, and its pretty much my favourite one. Have made quite a few curries in my time, but this one has become a bit of a holy grail in trying to find a recipe for it.

Is the Jalfrezi with the Jhal mix added, the closest that has been found so far ? Any help would be appreciated. Added a pic for info

Described in the restaurant as 'A mouthwatering dish made with frshly ground Punjabi spices and green peppers, cooked in a slightly tangy sauce'

Title: Re: Masaledar sauce?
Post by: Peripatetic Phil on July 11, 2017, 07:10 PM
Just to clarify, this is the "Artist Paul" recipe to which I originally referred :
Title: RAAN MASALEDAR - WHOLE LEG OF LAMB IN A SPICY
 Categories: Meats, Main dish, Indian, Lamb
      Yield: 6 servings
 
      5 lb Lamb, leg of
-----------------------------------SAUCE-----------------------------------
      2 oz Almonds, blanched
    1/2 lb Onions, coarsely chopped
      8    Garlic cloves, peeled
      4    Cubes ginger, 1", peeled. chopped coarsely
      4    Green chillies, chopped
     20 fl Yoghurt, plain
      2 tb Cumin seed, ground
      4 ts Coriander seed, ground
    1/2 ts Cayenne pepper
  3 1/2 ts Salt
    1/2 ts Garam masala
      6 tb Vegetable oil
    1/2 ts Whole cloves
     16    Cardamom pods
      1    Cinnamon stick, 2" long
     10    Peppercorns, black
----------------------------------GARNISH----------------------------------
      4 tb Sultana raisins
    1/2 oz Almonds, blanched, slivered
 
  Make sure that all the fat has been trimmed from the outside of the leg and that most of the fell (parchment-like white skin) has been pulled off.
  Put the leg in a baking dish made, preferably, of pyrex or stainless steel.
  Put the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3  tablespoons of the yoghurt into the container of a food processor or  blender
  and blend until you have a paste.
  Put the remaining yoghurt into a bowl. 
  Beat lightly with a fork or a whisk until it is smooth and creamy.
  Add the paste from the processor, the cumin, coriander, cayenne, salt and garam masala.
  Mix.
  Push some of the spice paste into all the openings in the lamb.
  Be quite generous. (I forgot to say, you need to ask the butcher to make a deep pocket to hold a "stuffing", in this case, some spice paste mixture, or make a  pocket yourself) 
  Spread the paste evenly on the underside of the leg (the side that originally had less fat).
  Now, using a small, sharp, pointed knife make deep slashes in the meat, and push in the spice paste with your fingers.
  Turn the leg over so its outer side (the side that was once covered with fat) is on the top.
  Spread a very thick layer of paste over it.
  Again, make deep slashes with the knife and push the spice paste into the slashes.
  Pour all the remaining spice paste over and around the meat. 
  Cover with plastic cling film and refrigerate for 24 hours.
  Take the baking dish with the meat out of the refrigerator and let the meat come to room temperature.
  Remove the cling film.
  Heat the oil in a small frying pan over a medium flame.
  When hot, put in the cloves, cardamom, cinnamon and peppercorns.
  When the cloves swell - this takes just a few seconds - pour the hot oil and spices over the leg of  lamb. (My note: I found the spices jumped and spat in the oil quite a lot - make sure your arms and counter are well protected)
  Preheat the oven gas  mark  6, 400 F.
  Cover the baking dish tightly either with its own lid or with a large piece of aluminium foil.
  Bake, covered, for 1 hour 30 minutes.
  Remove  the foil and bake uncovered for 45 minutes.
  Baste 3-4 times with the sauce during this period.
  Scatter, or arrange in a pattern, the sultanas and the 1/2 oz. almonds over the top of the leg and bake for another 5-6 minutes.
  Remove the baking dish from the oven and let it sit in a warm place for 15 minutes.
  Take the leg out of the pan and set it on a warm platter.
  Spoon off all the fat from the top of the sauce.
  Use a slotted spoon and fish out all the whole spice in the sauce.
  Discard the spices.
  Pour the sauce around the leg.
  My Notes: I served the sauce separately, in a gravy boat. It is delicious!
** Phil.
Title: Re: Masaledar sauce?
Post by: EuanW on July 12, 2017, 05:02 PM
Hi Phil, thanks for the reply. I checked that recipe out before posting and can only conclude that it isn't really the same thing, judging by the ingredients.

Thanks for the reply though !
Title: Re: Masaledar sauce?
Post by: Peripatetic Phil on July 12, 2017, 05:46 PM
Ah well, if you search back in the original thread you will find other suggestions, and there are many to be found on the web, especially if you widen your search to include all of {masaledar, masaladar, masala dar}.

** Phil.

Title: Re: Masaledar sauce?
Post by: EuanW on July 12, 2017, 11:26 PM
The original thread ? Is there another thread regarding Masaladar, or do you just mean this thread ? Yeah I had a thorough look through this thread. The closest thing I saw, and that was purely from visual aesthetics from the video that was supplied, was the Jalfrezi that is mentioned that adds the Jhal/red masala mix. I'm not sure if thats just a straight up Jalfrezi though.

Alas, as previously stated, my fairly intensive internet searching has yielded no discernable results apart from finding this thread. Anything that comes up on internet searches looks a lot drier and completely different.

Perhaps its time to just start experimenting on my own and trying to replicate, just wish I had put as many hours into honing curries as I have with my various chilli's, maybe then I'd stand a better chance.

Once again, thanks for your reply.
Title: Re: Masaledar sauce?
Post by: Peripatetic Phil on July 13, 2017, 10:08 AM
The original thread ? Is there another thread regarding Masaladar, or do you just mean this thread ?
Sorry for the confusion.  I mean this thread as opposed to Artist Paul's thread.

Quote
Alas, as previously stated, my fairly intensive internet searching has yielded no discernable results apart from finding this thread. Anything that comes up on internet searches looks a lot drier and completely different.
OK, understood.

Quote
Perhaps its time to just start experimenting on my own and trying to replicate, just wish I had put as many hours into honing curries as I have with my various chilli's, maybe then I'd stand a better chance.
There's still time to start :)

** Phil.
Title: Re: Masaledar sauce?
Post by: Garp on July 13, 2017, 05:16 PM

Alas, as previously stated, my fairly intensive internet searching has yielded no discernable results apart from finding this thread. Anything that comes up on internet searches looks a lot drier and completely different.


I thought the pic of the dish looked quite dry anyway Euan. As a fellow Scot, more disposed to Punjabi curries than Bangladeshi, I doubt if the Jalfrezi/Jhal route is going to lead to success.
Title: Re: Masaledar sauce?
Post by: Peripatetic Phil on July 13, 2017, 07:13 PM
I thought the pic of the dish looked quite dry anyway Euan. As a fellow Scot, more disposed to Punjabi curries than Bangladeshi, I doubt if the Jalfrezi/Jhal route is going to lead to success.
I would not call it "quite dry", Garp.  "Quite dry" is how I would describe my 1970's lunchtime Chicken Bhuna, which had no trace of the rich glazed sauce that I see in the photograph above.  Incidentally, I would eat that bhuna with chapati, and they did not get wet, whereas with the dish pictured I am reasonably confident that they would.

** Phil.
Title: Re: Masaledar sauce?
Post by: Garp on July 13, 2017, 08:51 PM
Well it's all subjective Phil. To me that is quite dry as I like normally have lots of sauce to dip bread into.

I agree it is a 'rich glazed sauce', but it looks like a thick clingy sauce and lacking in 'naan dippiness'.
Title: Re: Masaledar sauce?
Post by: ELW on July 15, 2017, 05:56 PM
The original thread ? Is there another thread regarding Masaladar, or do you just mean this thread ? Yeah I had a thorough look through this thread. The closest thing I saw, and that was purely from visual aesthetics from the video that was supplied, was the Jalfrezi that is mentioned that adds the Jhal/red masala mix. I'm not sure if thats just a straight up Jalfrezi though.

Alas, as previously stated, my fairly intensive internet searching has yielded no discernable results apart from finding this thread. Anything that comes up on internet searches looks a lot drier and completely different.

Perhaps its time to just start experimenting on my own and trying to replicate, just wish I had put as many hours into honing curries as I have with my various chilli's, maybe then I'd stand a better chance.

Once again, thanks for your reply.
Hi EuanW, a pathia recipe will be very close to a masaladar. It's virtually identical. There is maybe a bit of ketchup in some masaladar recipes
ELW
Title: Re: Masaledar sauce?
Post by: EuanW on July 16, 2017, 01:45 PM
It might be my fault for not spooning enough sauce out of the restaurant TA tray onto my plate ! It is very much full of luscious, sweet and tangy sauce for dipping plenty of nan bread into !

Having done a bit more investigating, I'm beginning to wonder if Masaladar isn't very similar to a Punjabi Masala, given that Masaladar has Masala in the name and  is described as 'A mouthwatering dish made with freshly ground Punjabi spices and green peppers, cooked in a slightly tangy sauce'

I see there is a Punjabi Masala recipe to go with the Taz base that I cooked a batch of on Friday, so I may give this a try tonight and see how it compares

EDIT - having re-checked my favourite restaurant that serves this dish, I see that Punjabi Masala and Tandoori Masala are both on the menu alongside Masaladar, so I guess they cant really be the same thing.

The main difference seems to be that Maslaladar is less rich and more mouthwatering and tangy.
Title: Re: Masaledar sauce?
Post by: EuanW on July 16, 2017, 01:47 PM
The original thread ? Is there another thread regarding Masaladar, or do you just mean this thread ? Yeah I had a thorough look through this thread. The closest thing I saw, and that was purely from visual aesthetics from the video that was supplied, was the Jalfrezi that is mentioned that adds the Jhal/red masala mix. I'm not sure if thats just a straight up Jalfrezi though.

Alas, as previously stated, my fairly intensive internet searching has yielded no discernable results apart from finding this thread. Anything that comes up on internet searches looks a lot drier and completely different.

Perhaps its time to just start experimenting on my own and trying to replicate, just wish I had put as many hours into honing curries as I have with my various chilli's, maybe then I'd stand a better chance.

Once again, thanks for your reply.
Hi EuanW, a pathia recipe will be very close to a masaladar. It's virtually identical. There is maybe a bit of ketchup in some masaladar recipes
ELW

They are definitely not without similarities, Patia and Masaladar, but there is a difference. It's a long time since I had a Patia in fairness, I kind of moved away from it and Chasni in my early 20s as my tastes developed.

I will try out something though and make a few adjustments - inclusion of roughly chopped green peppers, maybe an addition of tamarind in place of lemon juice, some tomato ketchup which should create a tanginess with the vinegar in it, coriander will be my starting points.
Title: Re: Masaledar sauce?
Post by: ELW on July 17, 2017, 01:16 AM
Hi EuanW, I tend to disregard the menu wordings of dishes as I'm sure you will have came across  word for word descriptions across many Glasgow menus.
"special blend of Punjabi spices" seems to feature heavily, which is clearly selected from a drop  down menu at the printers.
The masaladar/masalader sauce is definitely  an offshoot of a pathia rather than a Punjabi masala. If you play about with the quantities of mango chutney, ketchup, base gravy, sugar&  lemon,, you will get close to what your after.
Of course, if you don't know your local restaurant or t/a's gravy recipe, it won't be the  same thing.
Depending on how much pathia/chasni/masalader they knock out, they will normally  have a ready made sweet and sour paste to make all those  3 dishes.
The jhal/ tandoori/red sauce paste is not what goes in a masaladar. For example,that would be in a Japuiri curry, which you've probably had one being Glaswegian
Regards
ELW

*I'm in Glasgow myself, so if you want to post your Glasgow restaurant / t/a good & bads I'm all ears

Title: Re: Masaledar sauce?
Post by: EuanW on July 17, 2017, 05:38 PM
Hi EuanW, I tend to disregard the menu wordings of dishes as I'm sure you will have came across  word for word descriptions across many Glasgow menus.
"special blend of Punjabi spices" seems to feature heavily, which is clearly selected from a drop  down menu at the printers.
The masaladar/masalader sauce is definitely  an offshoot of a pathia rather than a Punjabi masala. If you play about with the quantities of mango chutney, ketchup, base gravy, sugar&  lemon,, you will get close to what your after.
Of course, if you don't know your local restaurant or t/a's gravy recipe, it won't be the  same thing.
Depending on how much pathia/chasni/masalader they knock out, they will normally  have a ready made sweet and sour paste to make all those  3 dishes.
The jhal/ tandoori/red sauce paste is not what goes in a masaladar. For example,that would be in a Japuiri curry, which you've probably had one being Glaswegian
Regards
ELW

*I'm in Glasgow myself, so if you want to post your Glasgow restaurant / t/a good & bads I'm all ears

Hey mate, I actually did a run of this last night using Stephen Lindsays Patia recipe with Taz base, so that's thanks to you and your recommendation !

Doubled all his portions as I usually like to have some the next day and/or freeze.

Suffice to say it turned out brilliantly and was about 95% bang on with a Masaladar.  All I did was add plenty of pre cooked chopped green peppers, one desert spoon each of Tamarind sauce, Tomato ketchup and distilled white vinegar and added a very healthy dose of chopped up coriander through the curry.

As I say, it turned out brilliantly and I was ecstatic. I've got some pictures I'll put up as well.

The restaurant I was referring to is the Turban Tandoori in Giffnock next to the train station. I've been going there since I was a kid, and whilst I don't live in the area now, I'm not too far away so still get deliveries and go in from time to time
Title: Re: Masaledar sauce?
Post by: Garp on August 06, 2017, 05:43 PM
If it's any help, I came across this one from BB1 on Youtube, which might just be what you're after.  Big Boaby has been pretty active here recently so may be able to assist you :)

https://www.youtube.com/watch?v=Y0z0g-trgO0 (https://www.youtube.com/watch?v=Y0z0g-trgO0)