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Saag Aloo

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Islay | 17:16 Tue 01st Aug 2017 | Food & Drink
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Does anyone have a tried and tested saag aloo recipe?
Also, if I wanted to add mince to it, would I fry the mince off and just pop it in or add more spice to the mince then add it?
All my foods need to be high in protein and I have a real craving for saag aloo but need to adjust it for me.
Thanks for your help
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I'd probably make Keema and just substitute spinach and potatoes for the usual peas. For me, the meat would really need to be cooked with spices.

http://cookingthebooks.typepad.com/cooking_the_books/2008/03/mince-and-peas.html
Ps...that Madhur Jaffrey recipe is one I've used for years. It freezes well.
Question Author
Thanks Pasta, that recipe is not far off what I have seen for saag aloo so far. Much appreciated
MAdhur Jaffrey is always my go to Indian chef. I use her Saag Aloo recipe and tweak to taste.

I haven't make I'd but would have absolute faith in her Keema.

You are more than competent enough to merge the recipes and can adjust to your personal needs.

Sounds nice though.
Question Author
Cheers guys guess I am making keema saag aloo this week!!
Sorry I should have added, I would cook the lamb with at least onion, garlic, ginger and basic spices, I.e. Cumin, coriander, turmeric and a touch of chilli to taste.
I`ve made Keema to this -
500G lamb mince
1 large onion
Olive oil
1tsp garlic
1 tsp ginger
1 heap tsp salt
1 tsp garam masala
1 heap tsp curry powder
1/2 heap tsp chilli powder
1/2 heap tsp turmeric
1/2 tin chopped tomatos
same of water
1 cup peas
chopped corriander

Brown and drain mince. Finely chop onion and try in oil until golden. Add ginger & garlic. Add powders except garam masala. Add lamb. Add toms/water. Cover and simmer for 90 mins. Add peas and cook uncovered for 30 mins. Add garam masala at end with chopped corriander. I did have a carrot and potato dish that went with it but I have lost it
*Fry* in oil
Madhur Jaffrey has always been my go to since I discovered her when I first came to the UK. Before that, I'd never had curry.
I read her autobiog. We used to go to a restaurant in Delhi called Moti Mahal. I seem to remember that her family started that restaurant chain. I might be wrong though but that is what I remember
Some may find her recipes long winded but I find the spice grinding therapeutic and I loathe recipes that call for a tbs of curry powder. Yum (?), a totally generic meal with no real distinction, I am shocked how many 'authentic' Indian recipe books do this!

Her vindaloo is the best recipe I have ever come across, flavoursome and rich, it is not about chucking chillies at it to make it stupidly hot.

I confess to using an old coffee grinder to grind my spices rather than a pestle and mortar though :-)
Many Indian recipes are long winded. I have a colleague who has a restaurant in Delhi and when he makes dal, he simmers it for 12 hours. I would imagine it is mahkani dal and not tadka but even so, the best things are worth waiting for
I always found that her recipes always *worked*...the flavours, the timing. You're guaranteed a successful meal.
Totally agree, Rome wasn't built in a day and spices need time to cook down and mingle. Don't get me started on onions that aren't properly cooked down!!!
I know. It is very frustrating waiting for the spices to fry and the oil/ghee to rise to the top.
Question Author
Well having looked at this I can't use lamb mince as it is 20% fat which is far too much for me, so I am going to use steak strips which lowers the fat content down to 5% and cook it long and slow to improve the spice flavour.
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Well I made it with beef strips but next time think I will do it with beef mince and ramp up the spices!

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