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The vegetable sauce which nearly always accompanies birianis in the UK. I sometimes think it's litle more than base sauce with a few vegetables thrown in, but I can't achieve a flavour as good as most restaurants,
Hey Phil, have you ever tried frozen creamed spinach (I'm using Iglo brand)? I like the semi-dry punjabi versions. I prepare some basic tomato-onion-masala, puree and reheat it and simply add the frozen spinach cubes. Round about 7-10 minutes after that, I'll add the pre-boiled potato cubes (you can also fry them). Instead of making some fresh masala, you could start off with some base-gravy. I use 100ml pureed tin tomatoes, 250g frozen creamed spinach and 200g potato cubes.
I normally use fresh spinach, but should (of course) realise that BIRs are very unlikely to do the same ... ** Phil.
An interesting perspective, Santa; I shall have to bear that in mind. My reason for thinking that BIR takeaways would probably not use fresh spinach is that it is very space-inefficient ...** Phil.