Dishes include lamb and spinach
saag curry and pumpkin and tamarind black dal — a real taste sensation.
Not exact matches
I've always had a soft spot for Indian cuisine in particular
curries and pretty much any
Saag I can get my hands on, but I hadn't really experienced the taste of true Indian cuisine until my visit to India.
I've lived in Nepal for almost 6 months and 4 months with a local family were I ate dhal bhaat (lentil soup, rice and some kind of
curry — > spinach /
saag was my favorite) twice a day.
Our mild
curry is a great base sauce for a range of
curries including a tikka Tikka masala style
curry by adding some coconut milk or with a handful of spinach into a lamb
saag.
A wonderful way to use up large quantities of greens is
Saag Paneer, a creamy,
curried puree of greens, bathing little fried cubes of paneer or (my usual choice) tofu.
Be creative and add cumin to any hearty dish, such as eggplant burgers, Indian
saag dip, falafel tacos, and
curry chick»n and gnocchi soup.
Spinach and potato
curry or
Saag Alu is one of Britian's favourite
curry and most people who have takeaways from Indian restaurants will ask for
Saag Alu.
Test kitchen manager Brad Leone and his fiancée were facing this predicament until they finally hunkered down and perfected an easy riff on chana
saag, the
curry and cumin - spiced chickpea and spinach stew on the menu at most Indian restaurants.
I usually cook more meat and fish
curries accompanied by side dishes like
Saag Paneer (spinach and cheese) or Daal (red lentils).
I had a bunch of silverbeet in the fridge, rapidly approaching its expiry date and I love a bit of spice, so decided to turn it into
saag paneer — an Indian
curry — last night.