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|Tinto, on 4/9/2005 09:36am|
I love the recipes on this site - absolutely excellent, and very well written. I totally adore Saag Paneer in Indian restaurants and enquired about the ingredients last time I went. It differs from the recipe on this site in that the restaurant version has cream added, making the dish very rich tasting. I will try out this recipe, but would welcome comments about whether cream is an authentic an necessary ingredient, or whether restaurants just like to make life easy for themselves!
|Cinnamon, on 4/9/2005 03:10pm|
I think that a lot of people accept spinach easier with cream, since without it, it tastes quite strong -- especially children dislike straight spinach but they will eat it with cream. I don't know what veggies English and Indian kids hate, but Japanese kids despise carrots but are ok with spinach, so it appears to have a cultural element ;)
In Southall (aka 'Little India') the Indian cafes serve Paneer & Saag without cream.
|Mamta, on 4/9/2005 04:39pm|
Palak/spinach sag, or any other vegetable curries, do not traditionally have cream added to them in India. However, 'malaii' or the skin off the boiled full cream milk is sometimes added on special occasions. Modern Indian cooks/chefs often add cream to various sauces/marinades, for the same reason as here in the West, to make it richer/tastier. Indians will often add lightly beaten yogurt towards the end of cooking. It depends on what you are cooking. Hope this answers your question?
|Phil, on 24/9/2005 12:25pm|
I prefer sag paneer without cream, but I notice that, here in France, it's quite common to add cream to finely chopped spinach. Although I like to experiment with fusions of different culinary traditions, I think that, in this case, I'd like to keep my Indian spinach dishes separate from my French ones.
|Mamta, on 24/9/2005 02:18pm|
I am all for experimenting and 'fusion' ;-)? However, sometimes it doesn't work and it is better to keep things seperate.
I add cream occasionally to Indian dishes, specially things like 'Dal makhani' (Butter dal) or a a rich Lamb Curry.
|Ranjan, on 27/4/2006 05:46pm|
I came across this site your glossary when I was looking for a translation of a Hindi word. I love your sag recipe, it has become a family favourite.
|Kavey, on 27/4/2006 10:35pm|
I LOVE spinach - I love Italian spinach fried with a bit of garlic, I love French spinach with cream, I love Indian spinach with spices ... ALL GOOD!
|Mamta, on 28/4/2006 05:37am|
Is this a hint for me to cook spinach for you this week-end ;-)? I have plenty growing in the garden, last year's Perpetual spinach is already ready to cut. You pick it and I will cook it.
Unfortunately the cooking lessons for Neet's friend this week-end are shortened, poor girl has to work on BH Sunday/Monday!!
|AskCy, on 28/4/2006 01:23pm|
Not an Indian dish in any way but my mate made spinach with coconut milk and that was such an incredible little mix.. I really should have a go myself but its something I forget about until I read something like this topic..
|Mamta, on 28/4/2006 05:07pm|
Oooh yes, good idea, but no it wasn't a hint. That would have been far too subtle for me - I would just have phoned you and asked if that was the plan!!!
|Mamta, on 28/4/2006 05:08pm|
OOPS! Last post was from me, Kavey. I'm at my parents home and of course, mum is logged in on this PC!
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