Chana Saag Masala (BIR) - Al's Kitchen
ฝัง
- เผยแพร่เมื่อ 5 ส.ค. 2024
- Learn how to make this British Indian Restaurant (BIR) version of this popular side dish. Chickpea and Spinach curry is highly nutritious, simple to do and also very inexpensive.
Serves 1 as main dish or 2 as a side
Ingredients
1/2 red onion, diced
1 tbsp garlic & ginger paste ( made fresh)
1 tsp tomato puree mixed with little water
1/2 tsp salt
1/3 tsp turmeric powder
1 tsp heaped mild madras curry powder
1/2 tsp black mustard seed
1/2 tsp cumin seed
1/2 tsp kashmiri red chilli powder
2 cardamom pods cracked open
2 wedges tomato
2 cubes/ rings of frozen spinach
Al's base gravy - about 3 to 4 ladles
1 tin chick peas (400 gms) drained and rinsed
cooking oil to fry
squirt of lemon juice
small handful chopped coriander
1 chopped spring onion
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Another winner
Just.......... YUM!
Really, really great video. You're right - once done, easy to knock up again.
Good to see you back. Al's kitchen is looking better than most restaurants!
(and I wouldn't mind seeing more vegan recipies at all)
Great job!! Superb instructions and tips!
Next on the list! Great video Al as always!
Just cooked this evening and this curry is absolutely superb and replicates the take away version , wife and daughter both loved it.
Fantastic job Al
Looks great Al, can't wait to try it
Brilliant stuff Al, great to have you back
Absolutely sensational Al👌
Yeah! Welcome back:)
Love the recipe, I did it witouth the spinach and replaced it with some cubes of paneer, it tasted great.
just tried this dish more so for my wife she really enjoyed it well done again AL
The list grows! Thank you Al.
Cracking channel Al👍
Just cooked this with fresh, baby spinach - awesome!
Loving your recipes, your CTM and lamb rogan are firm faves in our house!
Keep 'em coming, nicely presented, easy to follow, clear instructions, delicious outcome - thank you for revealing how to make these BIR delicacies!
I'm making this at the weekend. It looks delicious.
Great recipe al, as always delicious
Love this stuff, thanks Al !
Looks fantastic glad your back bad boy
Going to try this with chicken tikka instead of chickpeas.
I recently made this dish and can honestly say how easy it was and really full of flavour . Top Marks..
whoo hoo,Als back with a cracking dish,thought you had vanished into thin air!!!will defo be doing this one.
Had this with chickpeas. Also done it with leftover lamb.
Loved them both. Thanks Al.
Made this tonight, excellent thanks Al. I had made some base gravy last week and even given some to a keen relative! Thanks for the video instruction. Cheers
Fantastic videos!! Ive watched many videos on BIR currys on youtube and your channel is up there with the best.im a chef myself i mostly cook mexican and spanish food but my first love was indian food.your garlic chilli chicken dish is fantastic.muy bueno señor!!
Hey Al, i just did your lamb Rogan and commented on the video tonight. My wife gave it a 10/10! And has now said we are never goin to our local takeaway ever again 😂. Just wondering is it possible to do a Lamb Saag recipe? And also, could you write the ingredients on all your videos cause i'm hitting pause all the time whilst i get the spices i need. Thanks in advance and your channel is pure treasure. Up till now, my brother made the best curries in our family but all that is about to change, watch me 👍🏾
hi Al, been cooking this dish for years. it's fantastic with potato and is a real winter warmer with rorti
Fantastic mate
Nice one Al simple and wholesome, not a great lover of chic pea but love saag curry
An absolute banger!! Cheers Al!
Delicious thank you
👍👍👍
hi again Al, made this curry twice this week,excelent.my wife loves it too.i used 4 cherry tamatoes instead.cheers Al.
Hi Al
I dropped 1 green chopped finger chilli in with the onion plus few more chopped tomatoes .wow fabulous keep them coming.both my sons are avid followers of you. Sometimes have a curry fest up to 9 curries for one bash. Bring it on .
you are very good cook
BRILLIANT babeh! This is great. I can't wait to try this out. My iron is veli low ya see.
Made this yesterday with creamspinach (didn't have the regular).Bit to hot for me, but mixed with rice loved it. Even my hubby enjoyed it. Thnx
Hi Al, Love your recipe. Can you do a yellow Chana dal (split lentils). They are bigger then the orange and mung daal.
Well as a newbie I did the bhuna last week which was great, but this was another level. It had that real takeaway taste, it was 1st class. Cheers Al
Nice video as always & it's nice to have meat free options on hand - good to see you back!! PS - I change which mix powder I use from batch to batch - I get them from SpiceMixes channel, loads of options for those looking to mix it up (sorry!) Haven't had a bad batch of gravy yet.
i ate this as i watched this. you got it spot on. well done.
Thanks
good to see you back al ...have done most of your curries now and all are amazing must say ...any chance of a chinese beef curry as can't find a recipe anywhere ? ..lol
I really love the way you explain and demonstrate. Very approachable. So many cooking channels go in for loud music, in your face intros, over the top chefs. I like your calm, collected manner.
I've made your base gravy - which is pivotal to my curries now. I don't use oils and all your curries are still really delicious without the oil. Also, as much as I love these curries fresh off the stove, they really develop even more after being frozen for a week. So I always double or quadruple up in order to freeze.
Chana is one of my faves. But anything vegan is usually yummy. I've had very little success with okra, which seems to go all slimy for me :(
Anyway, thanks Al - you're my fave curry chef (even if I have to adapt your meat curries to non-meat).
JE Hoyes wow, what a great comment. Really glad you like the channel and are using the recipes. Takes care and happy cooking.
:) You're welcome!
Hi Al, Just found your channel and started watching all your videos. You are great. Just wondered, what recipe you use for your mix powder? Thanks
yes al
Thanks for sharing
Thx Jon
Hi Al, great to see you back. Besides being the norm in India is there a practical reason Indian food is served and cooked in stainless steel dishes and pans?
Made this tonight, it was great. I doubled up 2 X but next time I wouldn't double up the spices, they were just a bit too strong.
BIR doesn't scale unfortunately
Is it ok to freeze the base gravy in containers?
Key Elevated Yeah. For a year
Another question for you Al, do you have your recipes written down anywhere that I can find them?
I description above
Maybe do an aloo tiki? I don't think you've done them yet.
made this for my other half for his tea and he loved it
Thanks.
How long can you keep the gravy Al?
I freeze mine in batches. Keeps for six months in freezer.
How many times do you heat the gravy through? Obviously there is way more in that pot than you need now. I have mine in a big pot like yours in the fridge but I've turn the temp down to the point where it's icy slightly iced over (everything lasts ages in the fridge that way!)
I freeze mine in bags in the freezer. When I need some I defrost it and then heat through. If I have any left I either make another curry or place in the fridge for up to three days or simply throw it away. Hope this answers your question. Al
Cheers Al, must be so much less hassle when you know the ingredients off the top of your head! By the way, I tried to look at your website and Firefox said it wasn't safe and blocked me from entering.
+Zoid Burg that's coz his recipes are explosive lol
Al, where do you buy them small stainless steel spice bowls?
Poundland
Really, nice one mate!! Cheers
Al can this be adapted with chicken?
Hi David. Yes, nearly all the recipes can be adapted. Let me know how it goes. Al
I watched 'Rick Stein in India' and I've read Madhur Jaffrey's books and never once do they ever mention base gravy. I have followed some of your recipes, minus the base gravy, and the results have been good. I can't figure out what you think your gravy brings to the final result.
Those chefs cook authentic indian. In the U.K., Restaurants don't serve authentic Indian, they serve a variant introduced by Bangladeshi chefs. The base gravy enables a chef to turn out a curry within minutes and also provides a lovely gravy. What did you use instead of base gravy (Garabi) ? Where did the moisture come from? Water?
Base gravy adds depth of flavour!
A lot of oil, you trying to kill me boy?
The best people at cooking Indian food are Indians.
Ashley19721 Please don't bring racism to my channel. The best people at cooking any type of cuisine are knowledgeable, skillful cooks whether they be in a restaurant or a home.
@@AlsKitchen It's not racist at all, Indian people are brought up with Indian food and they know what goes into it. The best people at cooking Cornish pasties are people from Cornwall because they grow up with them.
Ashley19721 I grew up eating Indian food. I am English/Greek. Your point??
@@AlsKitchen My point is that the best people at cooking Indian food are Indians. I am English and if i want a vindaloo i go to an Indian restaurant because nobody can make it like they do. If i fancy Chinese food i go to a Chinese restaurant. I am not racist at all but nobody can make it like they do because they have their own secret ingredients and methods.
@@Ashley19721 Indian restaurants in UK make Indo-British Indian food, so when you go that is what you are getting. Same with Chinese. In America, Mexican food is really Tex-Mex which is similar but not authentic Mexican food.
who the hell uses gravy in curry?!!