Curry night with a Saag aloo & Rogan Josh

23 Sep

Autumn had officially arrived and the cold nights have started! So how about something spicy to warm you up.
Today I have two recipes, yes two delicious recipes!
Saag Aloo & Rogan Josh

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Saag – meaning spinach, and Aloo – meaning potato, this classic north Indian side dish can be a great way to get the goodness of spinach into people (which lets face it, isn’t always easy). Not only does it contain healthy spinach, but this mildly spiced dish is truly delicious and tastes great alongside your favourite curry.

Rogan Josh is a ‘real curry’. Hearty, rich and flavoursome, with a medium spiciness, it is one of my most favourite indian curries. The dish originated from the Kashmir region of India, and like many Indian dishes there are many different variations. Our version uses a special blend of cardamom, garam masala and coriander with other spices and of course fresh tomatoes blended into a puree, to create a deliciously tasty, rich and aromatic dish.

Ingredients
Serves 4/6

Saag aloo
A great dish for vegetarians

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• 4 large potatoes, cut into 2 cm pieces
• 1 onion, sliced
• 3 tablespoons vegetable oil
• ½ tsp each: cumin, crushed coriander seeds, turmeric, chili powder and fenugreek

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• 2 green chilies, sliced
• 4 inch fresh ginger, grated
• 2 cloves garlic, grated
• 600g of spinach
• Juice of ½ lemon
• naan bread

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Perpetration method.

1, Cook the potato until just tender.
2,Fry the sliced onions gently in the oil, add the spices and chilli and cook for 2-3 minutes.
3, Stir in the ginger and garlic.

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  • 4, Drain the potatoes and let them steam dry for 1 minute.
    5, Add to the onion mixture and stir fry all golden brown. Add any extra oil.
    6, Mix half the spinach. Allow to shrink and add the rest. Let everything simmer for 8-10 minutes.
    7, Add the lemon juice and serve

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    Rogan josh

    Ingredients
    Serves 4/6
    • 5 tbsp vegetable oil
    • 7 black peppercorns, left whole
    • 3 black cardamom pods, left whole
    • 5 green cardamom pods, left whole
    • 4 cloves, left whole
    • 1 cinnamon stick
    • 1 piece of mace
    • 1 onion, finely chopped
    • 750g neck of lamb or mutton, bone intact, cut into pieces
    • 6 garlic cloves, peeled, left whole
    • 2cm/¾in piece ginger, peeled and cut in half
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • ½ tsp red chilli powder
    • 2 tsp ground fennel seeds
    • 1½ tsp garam masala
    • salt, to taste
    • 2 tomatoes, blended to a pulp in a food processor
    • 3 tbsp plain yoghurt, stirred
    • handful chopped fresh coriander, leaves and stalks

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    Preparation method
    1. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.
    2. Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.
    3. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.
    4. Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.
    5. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.
    6. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.

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    7. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
    8. Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.
    9. Stir in the chopped coriander just before serving.

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    10. Im serving this with basmati rice cooked in coconut milk ,Saag Aloo, naan bread and mango chutney

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    Still don’t fancy making it yourself ! I could come and cook it for you
    For more info don’t hesitate to mail or call :
    simon.bingham@simons-sauces.com 0031 (0)642297107

    3 Responses to “Curry night with a Saag aloo & Rogan Josh”

    1. wintersparkler 24/09/2013 at 16:36 #

      looks amazing 🙂

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