Saag Aloo

[Islay]

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

[pastafreak]

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

[pastafreak]

Ps...that Madhur Jaffrey recipe is one I've used for years. It freezes well.

[Islay]

Thanks Pasta, that recipe is not far off what I have seen for saag aloo so far. Much appreciated

[EcclesCake]

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.

[Islay]

Cheers guys guess I am making keema saag aloo this week!!

[EcclesCake]

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.

[237SJ]

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

[237SJ]

*Fry* in oil

[pastafreak]

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.

[237SJ]

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

[EcclesCake]

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 :-)

[237SJ]

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

[pastafreak]

I always found that her recipes always *worked*...the flavours, the timing. You're guaranteed a successful meal.

[EcclesCake]

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!!!

[237SJ]

I know. It is very frustrating waiting for the spices to fry and the oil/ghee to rise to the top.

[Islay]

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.

[Islay]

Well I made it with beef strips but next time think I will do it with beef mince and ramp up the spices!