Saag Aloo being cooked at East Takeaway | Misty Ricardo's Curry Kitchen
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- เผยแพร่เมื่อ 21 พ.ย. 2021
- ** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricardo.com) **
East Takeaway, Ashton-Under-Lyne, October 2021
The popular side dish Saag Aloo cooked in the BIR style - Potatoes and spinach in a dry sauce. Chef Mohammad is cooking.
It may look a bit burnt on the bottom of the pan, but that's the starch content in the potato sticking and forming a crust. It all adds to the flavour.
The spinach was precooked with a bit of oil, mix power, and salt.
Thanks to all at East Takeaway for giving me access to the kitchen and showing me around.
137 Old St, Ashton, OL6 7SA
Tel: 0161 343 3657
www.easttakeaway.co.uk/
East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit www.eastathome.com/
For more information on British Indian Restaurant cooking, including my books and videos, please visit www.mistyricardo.com.
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricardo.com):
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L61 so yummy thanks for sharing 👍👍🥰😋😋😋
Brilliant again Richard , I will be visiting next week cannot wait , yes sound was a lot better 👍👍
One of my favourites
Sound is excellent Richard. Much better mate. Once again a great video.
That's made me so hungry. Maybe not a good idea to watch it on a fasting day! Thank you. Love your channel.
Looks amazing!!😍
Sound is great 👍🏻
Nice one, sound is great now can hear you perfectly
I can hear you❗❗❗😁
Looks delicious.
that is a CLEAN kitchen
Looking good there Misty 👍
Great video.
The new mic's good too, I could hear everything 🙂👍
I'm salivating
A favourite side dish in UK, arguably #1? I reckon, in *no order*, sag aloo, Bombay aloo and channa bhaji Top 3 possibly area specific the 1,2,3
I hope these lads are paying you for this excellent advertising and congratulations to you as these videos are informative and that’s how to prep a curry.
Actually no payment at all. It's just good to get into the kitchens.
Why payment required? We get to see how different restaurants cook the dishes, Restaurant shows how good their food is & how clean the kitchen is Therefore getting customers, Misty gets content & no doubt a few £'s. Everyone wins
New mic is great mate, can hear everything. Couldn’t help notice his base had a nice glint of seasoned oil on the top?
Try that in my kitchen I will
Might do this next as my missus is vegetarian and I'm sure she'd love it.
exactly the videos people love to see..keep it up..
Great vid, quick question where do they get the deep side pans🌶
South Asian supermarkets sell these.
My gav after mutton easy on tummy this
My fave is lamb saag and bcos I know the chef, I usually get couple extra pieces of lamb 😂❤️
Extra bit of meat aslong as you look after his meat hey 😉
@@Chef2866 🤮nah, yr ok
Kasoori Methi is Fenugreek had to google that one. Yes and what herbs make up the ‘mix powder’?
Have a read of this: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
I noticed small white specs in the Spinach....is that chopped Garlic Richard?
How are the potatoes cooked before adding to the pan?
Spinach is precooked in garlic first as well. Demonstrated by a chef Daz. His method does not use gravy and obtains that smokey flavour without it. Great dry dish.
👍👍👍👍
Nice 👍
Damn, I is following you!
I'd love to try this but If you didn't have service onions, what point would you add normal onions to cook out?
They'd just take a little longer to cook.
Add the raw finely chopped onion when the oil is hot, and fry for a minute or two.
@@MistyRicardo Great, thanks for the reply.
Does anyone know the recipe for the spinach that he adds in?
It’s in his info where the links are
I'd asume same ingredients for bombay .minus the spinach of course.....bit different from your book how does it compare
The takeaway keeps it simple for reasons of speed and economy. That's not to say it's any worse or better. My recipe is a bit more involved.
What type of spinach did he use?
I might try this, I love saag but can’t get it right 😂
Frozen.
Tinned gives a good effect and is cheap
They all use frozen; so to cauliflower for Gobi.
👍👍👍👍💜💜💜
what is base gravy? i only see this in british takeaway recipes....
This will help: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Is there no chilli powder in this dish?
What's at 1:03, couldn't hear it? Sounded like mixed powder
Garlic flakes. 👍
This is aloo Palak. Spinach and potatoes. Saag is different , mix of spinach and mustard leaf with fenugreek added in
This does indeed contain fenugreek; like, the third ingredient added.
is it spinach (palak) or mustard spinach (sarso )
It's palak Yousaf. Strictly speaking the dish should be called Aloo Palak, but that's just what they call it here. It's got methi and coriander in too.
@@MistyRicardo my favourite dish but the coriander leaves should not be cooked but used as garnish as it gives a different aroma and taste
Looks great!
Surely it would of been better to lift off all the caramelised bits when adding the gravy?
Exactly what I was thinking, it’s alright saying there flavour is there on the edges and zooming in on it but it’s no good left in the pan 😂.
@@AlexTheGreek18 😉
I cant find a recipe for the pre cooked potatoes for the life of me! Can anyone help at all?
What is mixed powder ?..
Be like garamasala with some extra mix of whatever chef likes maybe roast ground fresh
What’s in the mix powder?
Mixture of powders
mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
I suppose great chefs like to keep their recipes secret, my mother-in-law did that, no amounts, mysterious ingredients
looks lovely but vague details
Lovely dish, but a shade dry for my taste and the extra flavour was ignored by the omission of a final drop of base gravy to release the pan bottom flavour. But definitely fanciit though. Nice.
If you boast about the ‘service onions’ please tell us at which service station you bought them.😂
There's nothing like a good joke
All that work and it probably costs about £2.50! I don’t know how these places make it pay
Margins are very tight and it's a real struggle.
Just saying mix powder is not a good recipe you need to specify the ingredients please
It's individual to each restaurant or takeaway. Look up mix powder recipes or use mild madras powder.
Https://mistyricardo.com/mix-powder-recipe