i really like that this is edited to feel a little more real time. Sometimes I want the super quick "buzz feed-y" vids for entertainment, but if I want to actually learn how to cook a certain type of food, I need it to be real time! I love this video. I am making this with my mom tonight :)
As a college student living in a area where there aren't many indians, this helps so much for me to get my indian food fix! Also learning to cook and everything you said was clear so thanks :)
Hi Shivani Thank you so much for your comment. It's really wonderful to hear that the videos are helping you to cook the food you love whilst you are at college. So happy to help you learn to cook. Thanks Hari
I was looking at that tomato masala sauce and thinking, hmm, that would be lovely served on some crusty wholemeal toast (an indian crostini?) and a moment later she mentioned that her mother would often treat them to some of the sauce on bread. But, I also think the tomato sauce as prepared here could be used as a base for some fried eggs (and again served on some wholemeal/sourdough toast). As for the sag aloo, I prefer to parboil my potatoes, cook them separately in oil and add to the sauce, followed by the spinach. Each to his own, I suppose. Anyway, lovely video.
How funny!! I find that (depends on the potato too) you don't need to par boil and cooking them in the masala allows the spices to penetrate into them. Plus it's less washing up. Thanks so much for watching and leaving your comments. Thanks Hari
Haha - that's the aim so I'm glad the videos are working! Thanks for watching - Have you seen my app? its free to download and a great place to chat food with me hari.is/2P5rXbk
It was soo tasty, i used sweet potato instead for a little twist, am still eating it! Thanks so much, looking forward to following more of your recipes.
Thats is just lovely to hear. I have lots of fun dishes to try on the website too. Looking forward to hearing your thoughts on some other dishes. Thanks
fair play for the passion and detail , you do it well ill follow your recepi its so much better than the lazy one i just watched before hand but i guess it will depend on whats in the cupboard
So glad it went well! If you took any pics please do sent them to me or if you are on Pinterest or twitter the do share them! Love a good food picture. Let me know if you try anything else too.
I agree that vegetable does not look like our spinach at all. It looks more like a Chinese green . The spicing sounds lovely but I would like a recipe with ground spinach please. I like it saucy. Thanks
I love how she hardly does mise en place. just the spices on the counter and she chops stuff as she goes. I'm efficient with a knife, so I take well to this style of cooking.
Hi, I just found your vlogs today, and your recipes look delicious and easy to try even for a novice cook like me! I've subscribed & hope to start cooking tonight. Thank you for your guidance.
If you feel that the potatoes are a bit hard just add a tiny bit of water and leave on a low heat so they steam and cook until soft. Let me know how you get on - and take a picture too!
+Muslimah Glad this has helped - you may know asafoetida as hing. Its a dry powder with a strong smell that gives the flavour of garlic and onions here is some more info www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/asafoetida-hing-facts
+Hari Ghotra thank you :) I didn't have the powder and ended up using fresh garlic and onions instead. It was very tasty. Can you also upload a khichdi recipe/tutorial please.
Hari, just discovered your channel and have subscribed. Love cooking Indian food for my family and we enjoy the fantastic flavours. We are having homemade Indian food tonight and I have been looking for a blend for a "fridge curry" where I use any veg left from the week. I have watched this video and will use as a base for my veggies. Thank you, you are an inspiration, will be trying lots more of your recipes asap!
Finally, the name of the chillies I used to get in the UK. Can't find finger/rocket chillies in Australia. Does anyone know if they are called something different over here?
Great video, thanks Hari!! Surprised actually that you skinned the potatoes (after what you said about the tomatoes). Any particular reason for that or do you just prefer it that way?
+Hani Abbasi Hi thanks for your comment - it's totally a personal preference and it's how my kids like this dish. If you want to leave the potatoes with the skin on then that it cool too. Thanks for watching Hari
nice! was wondering how to make saag aloo, we grow spinach and potatoes so its perfect. the time i had it in a restaurant it had a ton of ghee and its was insanely good, but ill use vegan butter to get that effect
Oh yumm. This will be my first receipe. Love veges so i will like. I have to buy some Garam Masala..organic of.course for the best flavor. * What brand if knife was that please. Someone just took my 33 ur old Henkles. Set it down and turned my back. I need desperately as I have a neve disorder in hands. Need the knife to do the work.for me. Thank you. Mangia! Then i am going to make some kind of Dahl.
Looks great, but the 'spinach' looked like bok choy?? maybe spinach look different in UK, with those THICK stems ??? Regardless, i'm going to follow this recipe right now.
I made a bombay aloo yesterday but didnt stick strictly to your recipe, kind of combined a few different ones. The rogan looks lovely, hope to try that soon. cheers!
Where do you buy those tiny pots of asafoetida? I bought some compounded asafoetida from an asian grocery store. No idea if that is the right stuff. I don't even know how to open the pot. lol.
Ben Murphy Hi I prefer not to. If using a floury potato it's fine to go straight in with the potato but if it's waxy (like red Desiree then you can pre boil them first. Hope that helps Hari
Hi You can do but I prefer not to. The potato you use does have an impact on how long it takes to cook. I prefer to go for an all rounder like Maris Piper rather then a waxy one which will take longer to cook.
Hi, Thank you for your prompt reply. I made it tonight for all of my family. It was soooooo nice. I made it exactly as you did but also added some hot chilli powder which gave it an extra kick and more colour. I shall definitely be making this recipe often.
Glad you enjoyed watching - I have 2 versions of each video - a long one and a short step by step one too. Thanks so much for your feedback - really helps. Hari
Looks very delicious ,but this spinach is called celery in my country and in Germany also,it has a different taste, than spinach.Anyway thanks for your recipes, they are a inspiration for us.
I have watching u for hrs And i am not yet filled with your cooking. Great art i would love to have your knowledge thanks sharing i am watching from ny
Hey sis ,great video, just a little bit confused about the garam masala part. Is it ok If i use the garam masala when I am adding garlic and ginger ? or do what you did , add it in the end? Plz help out . Thanks :)
+Tariq Rasheed Hi I was always taught to use garam masala at the end of the dish. This way it brings all the flavours together and lifts the dish making it beautifully fragrant. Try it and see what you think. Thanks for watching and I hope this helps Hari
+Hari Ghotra thanks for replying sis , really appreciated . so I will try this dish exactly the way you have made it. I know I will enjoy it . Thanks sis :-)
I was thinking that, you can buy mustard oil for cooking, rather than the usual labelled ( for external use only) that said india/Pakistan are way out of the top ten stats on heart disease, so something is going on..
The mustard oil controversy is probably the tyle of oil. You can make yoir own a pint at.a.time.w.good.oil. EVOLIO EXTRA VIRGIN. OR COCONUT. BOTH SAFE & GOOD FOR YOU. .
